黑莓原汁加工工艺及贮藏稳定性研究

Research on processing technology and storage stability of blackberry juice

目的研究黑莓原汁的加工工艺及贮藏稳定性。方法通过对黑莓原汁澄清、灭菌和贮藏过程中透光率、色度、色调、花色苷、多酚、可溶性固形物、总酸含量变化的考察,优化加工工艺,并了解其贮藏稳定性。结果离心澄清(10000r/min,5min)的方法能在保持果汁各项指标稳定的前提下将原汁的透光率提高至44.0%~77.2%,是最适合黑莓原汁的澄清方法;加热灭菌(90℃,3min)会在一定程度上降低原汁的透光率(-11.4%~-39.1%)和总花色苷含量(-7.1%~-23.1%);黑莓原汁在低温(0℃)条件下贮藏12周,总多酚、总酸、可溶性固形物含量变化极小,总花色苷含量有缓慢下降趋势,色泽有缓慢的变淡(色度降低)和变暗(色调升高)的趋势。结论黑莓原汁可以通过直接榨汁、离心澄清和加热灭菌的方式加工,产品在低温贮藏12周内具有较好的稳定性。

Objective To investigate the processing technology and storage stability of blackberry juice.Methods The changes of transmittance,chroma,hue,anthocyanins,polyphenols,soluble solids and total acids in blackberry juice during clarification,sterilization and storage were investigated to optimize the processing technology and understand its storage stability.Results Centrifugal clarification at 10000 r/min for 5 min was the best clarification method,which could increase the light transmittance achieve up to 44.0%-77.2%on the premise of keeping the indexes of the blackberry juice stable.Pasteurization at 90℃for 3 min could reduce the light transmittance(-11.4%--39.1%)and total anthocyanin content(-7.1%--23.1%)of blackberry juice.The content of total polyphenols,total acids and soluble solid of the blackberry juice was stable when being stored at 0℃for 12 weeks,whereas the total anthocyanin content decreased slowly,and the juice color became shallow(chroma decreased)and darkened(hue increased).Conclusion The blackberry juice can be processed by direct juicing,centrifugal clarification and pasteurization,and the product has good stability during 12 weeks of low temperature storage.