超高压葡萄汁关键工艺技术研究

Research on Key Process Technology of Ultra-high-pressure Grape Juice

研究葡萄品种、可溶性固形物含量、浊汁浓度等因素对超高压果汁加工品质的影响。以5个无核、5个有核品种的葡萄为试材,研究色泽指标△E、L值、a值、b值对葡萄超高压果汁色泽的影响。葡萄打浆均质,无核果汁(滤)经超高压杀菌后,葡萄汁亮度减弱、颜色变绿;整果汁滤,4 min打浆均质较2 min葡萄汁绿色减弱。果实无核,打浆2 min、CK处理,保持果汁总色差值△E较好的品种为绿洲宝石;果实无核,均质、过滤处理,保持△E较好的品种为无核白鸡心。整果打浆2 min,均质、过滤处理,保持△E较好的品种为火州翠玉;整果打浆4 min,均质、过滤处理,保持△E较好的品种为无核白。可溶性固形物含量22.67%,果实无核,打浆2 min,CK处理,塑料瓶包装,绿洲宝石葡萄果汁△E的变化相对微弱,较好地保持葡萄果汁的品质。

Study the effects of grape variety,soluble solid content,turbid juice concentration and other factors on the quality of the processing quality of ultra-high-pressure juice.Taking 5 nuclear-free and 5 grapes with nuclear varieties as a test material,the effects of color indicators△E,L value,a value,and b value had the effects of the color of the grape ultra-pressure fruit juice.The grapes were beaten in place,and the nuclear-free juice,nuclear-free juice(filter)After ultra-high-voltage sterilization,the brightness of the grape juice weakens and the color becomes green;the average quality of 4 min juice was weakened than 2 min grape juice.The fruit had no nuclear,2 min,and CK treatment,and the total variety of good juice color difference△E was the oasis gemstone;the fruit had no nuclear,the average quality and filtration treatment,and the good varieties with good△E were core white chicken hearts.The whole fruit was 2 minutes,the average and filtering treatment,and the good varieties with good△E are the jade jade;the whole fruit is 4 min,and the average and filtration treatment was kept.The content of soluble solids was 22.67%,the fruit was not nuclei,2 min was 2 min,CK was treated,plastic bottle packaging,the changes of the oasis gem and grape juice△E were relatively weak,and the quality of grape juice is better kept.