文献类型：期刊文献

中文题名：不同加工工艺对番石榴果粉品质的影响及对其褐变的抑制

英文题名：Effects of different processing technologies on the quality of Psidium guajava L fruit powder and inhibition on its browning

作者：周浓[1];莫日坚[1];闫协民[1];黄漫芳[1];李承勇[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东海洋大学化学与环境学院,广东湛江524088

年份：2019

卷号：45

期号：10

起止页码：129

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、北大核心2017、CSCD2019_2020、北大核心、CSCD

基金：湛江市科技专项竞争性分配项目(编号2017A02022)

语种：中文

中文关键词：番石榴;果粉;加工工艺;品质;褐变抑制

外文关键词：Psidium guajava L;fruit powder;processing technology;quality;browning inhibitor

中文摘要：以番石榴为原料,研究不同加工工艺对番石榴果粉品质的影响,通过添加抗坏血酸的方法对果粉褐变进行抑制,得到果粉较佳的工艺条件。结果表明,番石榴果粉色泽、抗坏血酸、还原糖及总酚的含量,褐变度在各工艺条件下呈显著性变化。与原浆干燥粉相比,浓缩干燥粉、杀菌干燥粉、浓缩杀菌干燥粉抗坏血酸损失率分别为5.13%、6.29%、5.83%,总酚损失率分别为3.28%、13.50%、20.05%。综合分析,原浆干燥粉和浓缩干燥粉加工工艺对果粉品质的影响较小,但从经济角度考虑,浓缩干燥粉的加工工艺更佳。采用7~8 g/L抗坏血酸溶液预处理的浓缩干燥粉与未处理的浓缩干燥粉相比,多酚含量增加,褐变度降低,可采用这种措施抑制番石榴果粉褐变。

外文摘要：Effects of different processing technologies on the quality of Psidium guajava L fruit powder were studied. Ascorbic acid was used as a browning inhibitor, and better processing conditions were obtained. The results showed that the color of the fruit powder, contents of ascorbic acid, reducing sugar, and total phenol, as well as the browning index of the powder changed significantly under different processing conditions. Compared with the original dried powder, the loss rates of ascorbic acid in concentrated dried powder, sterilized dried powder, and concentrated sterilized dried powder were 5.13%, 6.29% and 5.83%, respectively. The loss rates of total phenol were 3.28%, 13.50%, and 20.05%, respectively. Additionally, concentrated dried fruit powder could save more cost. Compared with concentrated dried powder with no pretreatment, concentrated dry powder pretreated with 7 to 8 g/L ascorbic acid solution had higher polyphenol content and lower browning index. Therefore, ascorbic acid can be used to inhibit the browning of fruit powder.