摘要
通过比较美国FMC中型浓缩柑橘汁生产线与实验室模拟浓缩柑橘汁生产线关键单元操作对常见柑橘类果汁——锦橙汁香气品质的影响,以确定能够提高浓缩柑橘汁品质的操作方式,此外,还对两种不同加工生产线对橙汁的其他品质指标的影响进行研究。结果表明,两条加工生产线关键单元操作对柑橘汁香气成分均有影响,实验室线均质操作能增加柑橘汁香气物质种类,工厂线灭菌和浓缩操作会生成某些新的挥发性的物质如2-壬炔-1-醇、2-甲基环戊酮等。实验室线各单元操作对锦橙汁总酸、VC、总糖含量的影响较小,实验室线生产的锦橙汁颜色更接近于鲜榨汁。
To find the optimum production mode of quality concentrated orange juice, the effect of key operating units of FMC （Food Machinery Corporation） medium-sized concentrated orange juice production line and laboratory-simulated production line on aroma quality and other quality indexes of Jincheng orange juice was investigated. Both production lines impacted aroma components of orange juice. More aroma components were formed during the process of homogenization on the laboratory-simulated production line, whereas new volatile components such as 2-nonyn-l-ol and 2-methyl cyclopentanone were generated during the processes of sterilization and concentration on the industrial production line. Various operating units of the laboratory-simulated production line had only minor effects on the contents of total acids, VC and total sugars in Jincheng orange juice. By contrast, the color of concentrated orange juice from the laboratory-simulated production line was more similar to fresh orange juice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期22-26,共5页
Food Science
基金
湖北省研究与开发计划项目(2010BBB016)
中央高校基本科研业务费专项(52902-0900201173)
关键词
浓缩柑橘汁
单元操作
香气
concentrated orange juice
operating unit
aroma
