黑莓汁树脂降酸工艺研究及其复合果汁制备

doi:10.7506/spkx1002-6630-20190730-416

食品科学 ›› 2020, Vol. 41 ›› Issue (10): 281-287.doi: 10.7506/spkx1002-6630-20190730-416

黑莓汁树脂降酸工艺研究及其复合果汁制备

张南海，刘芮瑜，董筱睿，郭艺展，余千慧，赵亮，张列兵，王成涛，吴薇，籍保平，葛章春，周峰

（1.中国农业大学食品科学与营养工程学院，植物源功能食品北京市重点实验室，北京 100083；2.北京工商大学北京市食品添加剂工程技术研究中心，北京 100048；3.中国农业大学工学院，北京 100083；4.生命果有机食品股份有限公司，河南新乡 453300）

出版日期:2020-05-25 发布日期:2020-05-15
基金资助:
封丘县科技重大专项计划项目（Fkt2018-01）

Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends

ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng

(1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; 3. College of Engineering, China Agricultural University, Beijing 100083, China; 4. Life Fruit Organic Food Co. Ltd., Xinxiang 453300, China)

Online:2020-05-25 Published:2020-05-15

摘要/Abstract

摘要： 基于紫薯糖液可提供一定糖分及其酰基化花色苷可提高花色苷稳定性，研究不同阴离子交换树脂和流速对黑莓汁降酸效果及紫薯糖液对黑莓汁口感的影响，比较黑莓紫薯复合果汁、黑莓汁和紫薯汁在加速贮藏期间花色苷含量的变化，探究紫薯糖液对黑莓汁花色苷稳定性的影响。结果表明，8 种树脂对黑莓汁均有不同程度的降酸效果和花色苷、可溶性固形物吸附作用，其中LXZ-67树脂最适于黑莓汁降酸，脱酸率为55.6%，花色苷和可溶性固形物保留率分别为81.4%、87.1%，综合考虑生产效率和花色苷保留率，适宜生产流速为20 BV/h。黑莓汁与紫薯糖液的最佳调配比例为4∶1，此时复合果汁酸甜适口、香气浓郁。加速贮藏期间花色苷降解速率由大到小为黑莓汁＞复合果汁＞紫薯汁，表明紫薯糖液可提高黑莓汁花色苷稳定性。

关键词: 黑莓汁, 降酸, 树脂, 紫薯, 复合果汁, 花色苷稳定性

Abstract: Considering the sugar content of saccharified purple sweet potato solution and the ability of its acylated anthocyanins to enhance the stability of anthocyanins, this study evaluated the effect of the type of ion exchange resins and flow rate on the deacidification of blackberry juice, and it also investigated the effect of saccharified purple sweet potato solution on the taste of blackberry juice. Changes in the anthocyanin content of blackberry-purple sweet potato juice blend, blackberry juice, and purple sweet potato juice during accelerated storage were compared to explore the effect of saccharified purple sweet potato solution on anthocyanin stability in blackberry juice. The results indicated that eight ion exchange resins could reduce the acid content of blackberry juice and absorption of anthocyanin and soluble solids to different extents. Among these, LXZ-67 resin was found to be the most suitable for the deacidification of blackberry juice. Using this sorbent, the deacidification rate was 55.6% and the retention rates of anthocyanins and soluble solids were 81.4% and 87.1%, respectively. Based on both the production efficiency and the retention rate of anthocyanins, the flow rate should be 20 BV/h. The optimal mixing ratio between blackberry juice and saccharified purple sweet potato solution was 4:1, resulting in a perfectly balanced sour-sweet taste with strong aroma. The rate of anthocyanin degradation in the three juices during accumulated storage could be ranked in decreasing order as follows: blackberry juice > blended fruit juice > purple sweet potato juice, which demonstrates that saccharified purple sweet potato solution could improve the stability of anthocyanins in blackberry juice.

Key words: blackberry juice, deacidification, resins, purple sweet potato, fruit juice blends, anthocyanin stability

中图分类号:

TS255.44

张南海，刘芮瑜，董筱睿，郭艺展，余千慧，赵亮，张列兵，王成涛，吴薇，籍保平，葛章春，周峰. 黑莓汁树脂降酸工艺研究及其复合果汁制备[J]. 食品科学, 2020, 41(10): 281-287.

ZHANG Nanhai, LIU Ruiyu, DONG Xiaorui, GUO Yizhan, YU Qianhui, ZHAO Liang, ZHANG Liebing, WANG Chengtao, WU Wei, JI Baoping, GE Zhangchun, ZHOU Feng. Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends[J]. FOOD SCIENCE, 2020, 41(10): 281-287.

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黑莓汁树脂降酸工艺研究及其复合果汁制备

Deacidification of Blackberry Juice by Resin Adsorption and Preparation of Fruit Juice Blends

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