高压射流磨系统处理对全果肉赣南脐橙浆理化性质和营养品质的影响

Effects of Industrial-scale Microfluidizer System Processing on the Physicochemical Properties and Nutritional Qualities of Whole-flesh Gannan Navel Orange Pulp

为解决脐橙榨汁过程中肉渣损失、脐橙汁悬浮稳定性差的问题,本研究采用工业级高压射流磨系统(Industry-scale microfluidizer system,ISMS)制备全果肉赣南脐橙浆,实现赣南脐橙果肉的超细化,研究ISMS不同处理压力(0、60、90、120 MPa)对全果肉赣南脐橙浆理化性质(粒径分布、流变特性、微观形貌、悬浮稳定性、色泽、pH)和营养品质(可溶性固形物、VC、类胡萝卜素、柠檬苦素、柚皮苷含量)的影响。结果表明,当ISMS压力从0 MPa增加到120 MPa时,全果肉赣南脐橙浆的粒径逐渐减小,D_([3,2])从59.77μm降低至26.47μm,果肉颗粒得到细化且分散得更加均匀,此外,橙浆的表观粘度逐渐升高,稠度系数K从0.126增加到0.165。与未经过ISMS处理的全果肉赣南脐橙浆相比,在ISMS处理压力为90 MPa时,脐橙浆的不稳定指数最小,从0.504降低至0.374,沉淀重量比最高,从40.80%增加至59.48%,表明此时全果肉赣南脐橙浆悬浮稳定性最好。此外,经过ISMS处理后全果肉赣南脐橙浆,C*逐渐增大,脐橙浆整体色泽更加饱和,且ISMS处理不影响其pH、可溶性固形物含量。随着ISMS处理压力的增大,ISMS处理后脐橙浆中V_(C)含量增加11%,总类胡萝卜素含量增加15%,柠檬苦素含量增加10%,但不改变柚皮苷含量。综上所述,为尽可能保留更多脐橙中的营养物质,故选择120 MPa为最佳压力。该研究表明ISMS可在工业水平上生产悬浮稳定性好、营养品质佳的全果肉赣南脐橙浆,为脐橙行业提供新型制浆途径。

In order to solve the problems of flesh loss in the process of navel orange juice extraction and poor suspension stability of navel orange juice,this study used an industrial-scale microfluidizer system(ISMS)to prepare whole-flesh Gannan navel orange pulp,achieving ultra-fine pulp of Gannan navel orange.The effects of different ISMS processing pressures(0,60,90,and 120 MPa)on the physicochemical properties(particle size distribution,rheological properties,micro morphology,suspension stability,color,pH)and nutritional qualities(soluble solids,VC,carotenoids,limonin,naringin content)of Gannan navel orange pulp was investigated.The results showed that the particle size of whole-flesh Gannan navel orange pulp gradually decreased,and D_([3,2]) decreased from 59.77μm to 26.47μm when the ISMS pressure increased from 0 MPa to 120 MPa.The pulp particles were refined and dispersed more evenly.In addition,the apparent viscosity of orange pulp gradually increased,and the consistency coefficient K increased from 0.126 to 0.165.Compared with whole-flesh Gannan navel orange pulp without ISMS processing,when the ISMS processing pressure was 90 MPa,the instability index of navel orange pulp was the smallest,decreasing from 0.504 to 0.374,and the precipitation weight ratio was the highest,increasing from 40.80%to 59.48%,indicating that the suspension stability of the whole-flesh Gannan navel orange pulp was the best at this time.In addition,after ISMS processing,the C*of the whole flesh Gannan navel orange pulp gradually increased,and the overall color of the navel orange pulp became more saturated.Moreover,ISMS processing did not affect its pH and total soluble solid content.With the increase of ISMS processing pressure,the V_(C) content in navel orange pulp increased by 11%,the total carotenoid content increased by 15%,and the limonin content increased by 10%after ISMS processing,but the naringin content remained was not changed.In summary,in order to preserve as much nutrients as possible,120 MPa was chosen as the optimal pressure.This study shows that ISMS can produce whole-flesh Gannan navel orange pulp with good suspension stability and nutritional quality at the industrial level,providing a new pulping route for the navel orange industry.