黑海棠果加工过程中主要成分变化研究

Changes of Main Components in the Production Process of Black Crabapple

为了优化熟成黑海棠果的加工工艺,此次试验采用变温熟成技术加工海棠果,并跟踪分析水分、多酚、还原糖、总糖、总酸和粗蛋白在加工过程中的含量变化情况。结果表明,随着加工时间的延长,总糖含量逐渐降低,还原糖含量呈波动下降趋势,总酸含量逐渐升高,粗蛋白含量呈波动升高趋势,多酚含量先升后降再升,之后趋于稳定。144 h时海棠果颜色完全变为黑褐色,还原糖、多酚和总酸含量与成品状态接近,确定144 h为变温熟成的终点时间,下一步将在此基础上调整温度和蔗糖添加量等参数进一步优化工艺,以期获得口感和营养俱佳的熟成黑海棠果制品。

In order to optimize the processing technology of aging black crabapple,variable temperature heating technology was used to process crabapple in this experiment,the content changes(moisture,polyphenols,reducing sugars,total sugars,total acids,and crude protein)were analyzed during the processing process.The results showed that with the extension of processing time,the total sugar content gradually decreased,the reducing sugar content showed a fluctuating downward trend,the total acid content gradually increased,the crude protein content showed a fluctuating upward trend,and the polyphenol content first increased,then decreased,then increased,and then stabilized.At 144 h,the color of the crabapple completely turned black and brown,and the content of reducing sugars,polyphenols,and total acids was close to the state of the finished product.144 h was determined as the endpoint time for variable temperature heating.The processing would be further optimized by adjusting parameters such as temperature and sucrose addition for the next step,in order to obtain aging black crabapple products with good taste and nutrition.