加工条件对青梅果脯营养成分的影响

Effects of different processing methods on the nutrient content of Prunus mume

中文关键词:  青梅  加工  营养成分  腌渍  糖渍

英文关键词:Prunnus mume  process  nutrition content  pickling  sugaring

中文摘要:

      目的 通过测定青梅果脯加工过程中营养成分的变化, 找到最适应的加工条件, 为青梅加工提供理论依据。方法 对不同腌渍方式、烘干温度、脱盐时间及糖渍条件下青梅营养成分进行考察, 包括水分、含盐量、有机酸、总糖、总膳食纤维、总蛋白质、维生素含量等营养素。结果 青梅中有机酸(59.25%)、黄酮(84.61%)及膳食纤维(83.74%)损失主要表现在腌渍阶段, 而维生素C损失主要是在烘干阶段, 约为80.74%, 青梅糖渍阶段使青梅营养成分再次损失。青梅果脯最佳加工工艺为: 20%干盐腌渍11 d后50 ℃热风干燥32 h, 料液比1:5(m:m)脱盐6 h后真空糖渍2次。结论 腌渍和糖渍是青梅加工过程中营养损失的关键控制点, 该研究采用的干法腌渍和真空糖渍能够有效降低其营养流失。

英文摘要:

      Objective To retain the nutrition contents in Purnus mume during processing, and find out the most suitable processing conditions, in order to provide theoretical foundation for Prunus mume processing. Methods The nutrition contents, including water content, salt content, organic acid, total sugar, total dietary fiber, total protein, vitamin content and other nutrients of Purnus mume, were investigated after treated by different pickling methods, drying temperatures, desalting times and sugaring methods. Results It showed a significant decline in organic acid (59.25%), flavonoids (84.61%) and total dietary fiber content (83.74%) during curing, and drying decreased vitamin C obviously, about 80.74%. The content of nutrient substance reduced again during sugaring. The optimum conditions were established as follows: salting with 20% salt for 11 d, followed by drying 32 h at 50 ℃, then desalting with water (1:5, m:m) for 6 h, and vacuum pressure penetrating sugar twice finally. Conclusion Pickling and sugaring are the critical control points affecting the nutrition contents of Purnus mume. The dry salting and vacuum pressure penetrating are used, which could reduce the nutrition loss effectively in this study.