基于原料与果汁品质的蓝莓果实加工性能评价

张素敏; 杨巍; 魏鑫; 刘成

doi:10.13386/j.issn1002-0306.2022010216

基于原料与果汁品质的蓝莓果实加工性能评价

Evaluation of Blueberry Fruit Processing Performance Based on Raw Materials and Juice Quality

摘要

摘要: 以‘蓝金’、‘瑞卡’、‘N5’等12个辽南露地栽培蓝莓品种果实为试材，通过果实外观、营养品质及加工性能指标的观测与分析，筛选加工适宜品种。结果表明，蓝莓果实以蓝色为主，呈不同程度扁球形，表面附着果粉，单果重0.95~2.63 g；含水量>80%，果越大，含水量越高，果型越扁，果实中均含有果糖、葡萄糖、草酸、奎尼酸、苹果酸、莽草酸和柠檬酸，果糖与葡萄糖含量相当，柠檬酸含量显著高于其它有机酸（P<0.05），属于已糖积累型、柠檬酸优势型果品。供试品种果实中均含有钾、镁、钙、铁、锰、锌和铜元素，含量依次递减，钾含量最高（5786 mg∙kg⁻¹），极显著高于其它元素（P<0.01），‘达柔’果实中钾含量（7400 mg∙kg⁻¹）最高。不同品种果实不添加果胶酶处理出汁率差异极大（变异系数达60.42%），添加果胶酶处理出汁率差异很小（变异系数仅3.88%），添加果胶酶处理出汁率及果汁可溶性糖、可滴定酸含量明显提升，添加果胶酶处理能够提高果汁产率和质量。果实中果糖和葡萄糖含量越高，果汁中可溶性糖含量越高（相关系数为0.96和0.98）；果实中柠檬酸和奎尼酸含量越高，果汁中可滴定酸含量越高（相关系数为0.81和0.71）。‘日出’、‘蓝金’和‘北卫’3个品种可溶性糖（>90 mg∙g⁻¹）、有机酸含量（>10 mg∙g⁻¹）和出汁率（>74.6%）均较高，是较好的加工品种。综上，‘日出’、‘蓝金’和‘北卫’3个品种果实营养丰富、出汁率高，是加工的理想原料。

Abstract: The fruits of 12 blueberry varieties cultivated in the open field in southern Liaoning such as 'Bluegold', 'Reka', 'N5' were used as test materials. The best varieties for processing were selected through the analysis of fruit appearance, nutritional quality and processing performance indexes. The results showed that the blueberry fruit was mainly blue, flat spherical in varying degrees with bloom, and the single fruit weight was 0.95~2.63 g. The fruit contained more than 80% water, the larger the fruit the higher the water content, and the more flat. The fruit contained fructose, glucose, oxalic acid, quinic acid, malic acid, shikimic acid and citric acid. The content of fructose was equal to that of glucose, and the content of citric acid was significantly higher than that of other organic acids (P<0.05). It belonged to fructose accumulation type and citric acid dominant fruit. All tested fruits varieties contained potassium, magnesium, calcium, iron, manganese, zinc and copper, and their contents decreased successively. The potassium content was the highest (5786 mg∙kg⁻¹), which was extremely significantly higher than other elements (P<0.01). The potassium content (7400 mg∙kg⁻¹) in 'Darrow' fruit was the highest. The juice yield of different varieties of fruits without pectinase treatment was very different (the coefficient of variation was 60.42%), and the difference of juice yield of pectinase treatment was very small (the coefficient of variation was only 3.88%). The juice yield and the content of soluble sugar and titratable acid of fruit juice were significantly improved by pectinase treatment. Pectinase could improve the yield and quality of fruit juice. The higher the content of fructose and glucose in fruit, the higher the content of soluble sugar in fruit juice (correlation coefficients were 0.96 and 0.98). The higher the content of citric acid and quinic acid in fruit, the higher the content of titratable acid in fruit juice (correlation coefficients were 0.81 and 0.71). The soluble sugar (>90 mg∙g⁻¹), organic acid content (>10 mg∙g⁻¹) and juice yield (>74.6%) of 'Sunrise', 'Bluegold' and 'Patroit' were higher, which were better processed varieties. In conclusion, the fruits of 'Sunrise', 'Bluegold' and 'Patroit' were rich in nutrition and high juice yield. They were ideal raw materials for processing.