红薯的高氧前处理对其浓缩汁品质的影响

Effects of high oxygen pretreatment on sweet potato on its juice concentrate quality

为明确高氧前处理对浓缩红薯汁品质的影响,以空气处理为对照(CK),分别测定了12℃下经100%O2处理12、24、48 h后的红薯,制得的浓缩清汁的理化品质、感官品质和挥发性风味物质。结果表明:高氧处理24 h的红薯制得的浓缩汁综合评价最佳,可溶性固形物含量(TSS)和澄清度分别为(59.21%±0.96%)和(93.07%±0.34%),显著高于其他处理,且感官品质和风味也优于其他处理。高氧处理12 h和48 h的红薯所制得浓缩汁的综合评价也优于CK,但两处理间理化品质差异不显著。

Physical- chemical quality,sensory quality and volatile flavor compounds of condensed juice made from sweet potatoes treated with 100% O2 for 12,24,48 h or air（ CK） at 12 ℃ were analyzed in order to understand the effect of high oxygen pretreatment on quality of sweet potato juice concentrate. The results showed that pretreatment with 100% O2 for 24 h had the best combined evaluation.Condensed juice made from sweet potatoes treated with 100% O2 for 24 h had significantly higher total soluble solids content（ TSS） and clarity,which were（ 59.21% ± 0.96%） and（ 93.07% ± 0.34%） respectively,and also had better sensory quality and flavor than others.Pretreatments with 100% O2 for 12 h and 48 h were also better than CK,while the difference between them was not significant.