气调储藏对接种酵母菌鲜榨圣女果汁变质过程的影响

Effects of Controlled Atmosphere Storage on Metamorphism of Saccharomyces cerevisiae Inoculated Fresh Cherry Tomato Juice

采用不同比例的CO2(20%、40%、60%、80%)对接种一定量的酵母菌的鲜榨圣女果汁进行储藏,对糖、酸、醛、醇等果汁主要成分的变化量进行检测,研究气调储藏对接种酵母菌的鲜榨圣女果汁变质过程的影响。结果显示:随着时间的延长,不同CO2初始浓度影响圣女果汁糖的消耗量及速率,其中20%组> 40%组> 80%组>60%组;同时酵母的数量和果汁糖降解生成酸的量随CO2浓度的增加而减少,生成醇的量随着CO2浓度的升高而增加。说明高浓度CO2条件抑制果汁中糖降解生成酸类物质,同时促使糖酵解产生醇,因此,CO2浓度较高时会促进鲜榨圣女果汁的保藏作用。

This article used the different proportion of CO 2 （20 % ,40 % ,60 % ,80 % ）for a certain amount of yeast inoculation of cherry fruit juice for storage,detected the change of tests sugar,acids,aldehydes,alcohols and other composition in fruit juice,researched on the effect of gas storage of yeast inoculation of fresh saint fruit juice modification process.Results showed that with the extension of time,the different initial concentration of CO 2 affected consumption and rates of the cherry juice sugar,therein 20 % group 〉 40 % group 〉 80 % group 〉 60 % group.At the same time the number of yeast and juice sugar degradation of acid generating quantity decreased with the increase of CO 2 concentration,the amount of generated alcohol with the increase of CO 2 concentration increased.That high concentrations of CO 2 conditions inhibited the degradation of acid generating,make glycolysis produce alcohol at the same time,therefore,fresh saint juice s preservation effect was promoted when CO 2 concentration was higher.