Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin...Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microbiological and sensory qualities of the individual juices and blended samples were evaluated. While lime juice had higher moisture, calcium and vitamin C with values of 97.90%, 2.21 mg/100 g and 67.47 mg/100 g as compared to pawpaw juice with 92.96%, 1.53 mg/100 g and 35.49 mg/100 g respectively;the pawpaw juice had higher ash, phosphorus and vitamin A contents, with values of 3.12%, 54.97 mg/100 g and 5.90 IU/100 g as against 2.84%, 29.53% and 0.16% for lime juice respectively. While there was a general increase in moisture, calcium and vitamin C contents with blending, ash, phosphorus and vitamin A contents increased with increase in lime. The total solids content and specific gravity of pawpaw juice were remarkably higher at 7.04% and 1.15 g/m3 compared to 2.09% and 1.09 g/m3 respectively for lime juice. However, lime juice had a higher titratable acidity, while recording a lower pH of 2.89 as compared to 5.36 for pawpaw juice. The Total Viable Count (TVC) of lime juice was much lower (2.33 × 105 CFU/ml) than that of pawpaw juice (5.33 × 106 CFU/ml). There was significant difference (p < 0.05) in all the sensory parameters evaluated. Generally, there was an increase in the scores of each parameter from sample A to B and then a decline through to sample E. Sample B (80:20) mixed pawpaw/lime juice was most preferred, while sample E (50:50) was least preferred.展开更多
目的:解决金刺梨原汁口感酸涩,开发口感良好、酸甜适口且稳定性高的金刺梨复配果蔬汁。方法:首先采用明胶吸附或β-环糊精包埋法进行原汁脱涩处理,其次拟采用鲜榨梨汁和南瓜浆进行复配,并进行巴氏杀菌条件优化。结果:加入0.5%明胶可使...目的:解决金刺梨原汁口感酸涩,开发口感良好、酸甜适口且稳定性高的金刺梨复配果蔬汁。方法:首先采用明胶吸附或β-环糊精包埋法进行原汁脱涩处理,其次拟采用鲜榨梨汁和南瓜浆进行复配,并进行巴氏杀菌条件优化。结果:加入0.5%明胶可使金刺梨原汁中单宁脱除率达到63.00%。根据感官评价结果和基本理化指标,确定复配果蔬汁的优化配比为金刺梨汁:梨汁:南瓜浆体积比为34:40:26;在85℃下处理3 min能够使复配汁中细菌总数降至1.38 lg CFU/mL,酵母和霉菌未检出(<1 CFU/mL);其可溶性固形物含量、总酸含量分别下降了2.33%和5.98%,超氧化物歧化酶(SOD)保存率为67.8%,还原型维生素C(V)和总V的保留率分别为78.72%和80.30%;但热处理后复配果汁发生了一定程度褐变。结论:通过对金刺梨原汁进行脱涩及果蔬汁复配得到酸甜适度的金刺梨复配果蔬汁,可为金刺梨的深加工提供技术参考。展开更多
文摘Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microbiological and sensory qualities of the individual juices and blended samples were evaluated. While lime juice had higher moisture, calcium and vitamin C with values of 97.90%, 2.21 mg/100 g and 67.47 mg/100 g as compared to pawpaw juice with 92.96%, 1.53 mg/100 g and 35.49 mg/100 g respectively;the pawpaw juice had higher ash, phosphorus and vitamin A contents, with values of 3.12%, 54.97 mg/100 g and 5.90 IU/100 g as against 2.84%, 29.53% and 0.16% for lime juice respectively. While there was a general increase in moisture, calcium and vitamin C contents with blending, ash, phosphorus and vitamin A contents increased with increase in lime. The total solids content and specific gravity of pawpaw juice were remarkably higher at 7.04% and 1.15 g/m3 compared to 2.09% and 1.09 g/m3 respectively for lime juice. However, lime juice had a higher titratable acidity, while recording a lower pH of 2.89 as compared to 5.36 for pawpaw juice. The Total Viable Count (TVC) of lime juice was much lower (2.33 × 105 CFU/ml) than that of pawpaw juice (5.33 × 106 CFU/ml). There was significant difference (p < 0.05) in all the sensory parameters evaluated. Generally, there was an increase in the scores of each parameter from sample A to B and then a decline through to sample E. Sample B (80:20) mixed pawpaw/lime juice was most preferred, while sample E (50:50) was least preferred.
文摘目的:解决金刺梨原汁口感酸涩,开发口感良好、酸甜适口且稳定性高的金刺梨复配果蔬汁。方法:首先采用明胶吸附或β-环糊精包埋法进行原汁脱涩处理,其次拟采用鲜榨梨汁和南瓜浆进行复配,并进行巴氏杀菌条件优化。结果:加入0.5%明胶可使金刺梨原汁中单宁脱除率达到63.00%。根据感官评价结果和基本理化指标,确定复配果蔬汁的优化配比为金刺梨汁:梨汁:南瓜浆体积比为34:40:26;在85℃下处理3 min能够使复配汁中细菌总数降至1.38 lg CFU/mL,酵母和霉菌未检出(<1 CFU/mL);其可溶性固形物含量、总酸含量分别下降了2.33%和5.98%,超氧化物歧化酶(SOD)保存率为67.8%,还原型维生素C(V)和总V的保留率分别为78.72%和80.30%;但热处理后复配果汁发生了一定程度褐变。结论:通过对金刺梨原汁进行脱涩及果蔬汁复配得到酸甜适度的金刺梨复配果蔬汁,可为金刺梨的深加工提供技术参考。
