寒地'贝达'葡萄清汁的研制及理化指标分析
Development and Physicochemical Index Analysis of Clear Grape Juice Made from'Beta'in Cold Regions
朱磊 1吕珊珊 2史文雅 2于昕楚 2宋晨龙2
作者信息
- 1. 黑龙江八一农垦大学食品学院,黑龙江大庆 163319;黑龙江省农产品加工工程技术研究中心,黑龙江大庆 163319;国家杂粮工程技术研究中心,黑龙江大庆 163319
- 2. 黑龙江八一农垦大学食品学院,黑龙江大庆 163319
- 折叠
摘要
以寒地栽培的抗性砧木品种'贝达'果实为原料,为了克服原汁'糖低酸高'的缺陷,突出其美洲种特有的风味特征,并使果实中的营养活性成分得以充分保留,研制了一款葡萄清汁产品,实现了榨汁后葡萄皮渣的二次利用.利用单因素实验,确定了葡萄皮渣酚类提取的最佳工艺条件:乙醇浓度为 60%、料液比为 1:25、浸提时间为1.5 h、浸提次数为 3次.通过单因素实验和正交试验确定了寒地'贝达'葡萄清汁的最优配方:原汁添加量为 45%、白砂糖添加量为 8.2%、柠檬酸添加量为 0.035%、葡萄皮酚类提取物添加量为 0.4%、葡萄籽酚类提取物添加量为0.5%.研制的寒地'贝达'葡萄清汁为深宝石红色,且酸甜适中、葡萄风味突出,其中维生素C含量为3.27 mg/100 mL、总酚含量为 831.08 mg GAE/L、黄烷-3-醇含量为 25.37 mg CAE/L、花色苷含量为 15.75 mg CGE/L、DPPH自由基清除能力为 3.71 mmol Trolox/L.与市售纯汁葡萄汁相比,寒地'贝达'葡萄清汁纯汁比例下降,但是减少了加糖量,葡萄皮渣酚类提取物的添加提高了产品的营养和活性,符合当今消费者对果汁品质和健康的双重需求.
Abstract
In this study,a product of clear juice was developed with the grape berries of a resistant rootstock variety'Beda'cultivated in cold regions.The product overcomed the shortcomings of'low sugar and high acidity'in the original juice and enhanced the flavor feature inherent to the American Vitis grapes.The secondary utilization of the pomace after pressing fully reserved the nutritional and bioactive constituents of berry into the juice.The optimum process conditions for the phenolic extraction from grape pomace were obtained by single-factor tests,including ethanol concentration of 60%,material-liquid ratio of 1:25,extraction duration of 1.5 h and 3 extraction times.And the optimum formula for clear grape juice made from'Beda'in cold regions was determined by single-factor and orthogonal tests,containing 45%original juice,8.2%sugar,0.035%citric acid,0.4%phenolic extracts from grape skin pomace and 0.5%phenolic extracts from grape seed pomace.The clear grape juice had a deep ruby red color,the appropriate sweetness and acidity and an outstanding grape flavor.There were 3.27 mg/100 mL of vitamin C,831.08 mg GAE/L of total phenolics,25.37 mg CAE/L of flavan-3-ols and 15.75 mg CGE/L of anthocyanins as well as 3.71 mmol Trolox/L of DPPH radical scavenging capacity in the clear juice.Compared with the commercially available products of pure grape juice,the new clear juice decreased the proportion of pure juice,but also reduced the additive amount of sugar.At the same time,the addition of phenolic extracts from grape pomace made the clear juice exhibit higher nutritional and bioactive properties.The clear grape juice made from'Beda'in cold regions would meet the current consumers demand for both quality and health.
关键词
寒地/葡萄汁/配方研制/皮渣/理化指标Key words
cold regions/grape juice/formulation development/pomace/physicochemical indexes引用本文复制引用
基金项目
黑龙江省自然科学基金(LH2022C064)
大学生创业训练项目(202210223046X)
出版年
2024
国家科技期刊平台
NSTL
万方数据