温州蜜柑热烫过程中营养成分和感官品质变化的研究

被引：19

作者：

郑平 ^{[1
]}

张俊 ^{[2
]}

陆胜民 ^{[2
]}

机构：

[1] 南京农业大学食品科技学院

[2] 浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室

来源：

食品工业科技 | 2014年 / 35卷 / 03期

关键词：

热烫; 温州蜜柑; 营养成分; 感官品质;

D O I：

10.13386/j.issn1002-0306.2014.03.043

中图分类号：

TS255.7 [果蔬加工品标准与检验];

学科分类号：

083203 [农产品加工及贮藏工程];

摘要：

研究柑橘罐头加工中热烫对产品品质的影响,温州蜜柑在75～100℃的热水中处理30～180s,考察热烫温度和时间对温州蜜柑营养成分及感官品质的影响。结果表明:随着热烫温度和时间的增加,橘肉中总酚、总黄酮、可溶性固形物的含量及对DPPH·的清除能力升高;橘肉中类胡萝卜素、V C、总糖、还原糖的含量,橘皮硬度及褐变指数降低;橘肉亮度变浅,颜色由橘红向橘黄转变。热烫会导致部分热敏性成分损失,但是可提高果品酚类物质含量和抗氧化性能,抑制果品酶促褐变。在100℃以下,3min内热烫对温州蜜柑果肉色泽的影响不显著。

引用

页码：81 / 85+88 +88

页数：6

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