摘要
为了进一步开发利用桂西北丰富的构树资源,为喀斯特地区经济可持续发展提供理论支持,采集了广西宜州市城区及其周围野生的构树果实样品,用物理方法压榨果汁,得到52.21%的出汁率,测定了构树果实及其果汁的主要营养成分含量,结果发现,构树果实营养丰富,构树果实原汁的可溶性总糖、可溶性蛋白、总氨基酸、Vc和脂肪的平均含量分别为18.31%、8.52mg/g、13.81%、50.89mg/100g、0.45%,利用构树果实加工的天然果汁,绿色、环保、健康、营养,具有较大的开发潜力。为了探讨简便易行的构树果汁饮料杀菌保鲜方法,用热杀菌法对构树果汁进行了处理,通过正交实验检测处理过的构树果汁中的微生物总菌菌落数,得到的构树果汁杀菌处理最佳工艺条件为:料液比1:2,加热温度100℃,灭菌时间15min。
In order to develop and utilize the rich resource of Broussonetia paparifera in the northwest of Guangxi province, so as to provide theoretical support for economic sustainable development of the karst areas, different samples of wild B. paparifera fruit in Yizhou city and surroundings were collected. The fruit juice of B. paparifera was squeezed by physical method and the juice rate was 52.21%. Main nutrient composition of the fruits and its juice were determined by the authors. The results showed that there is rich nutrition in the fruits of B. paparifera, the soluble sugar, soluble protein, total amino acids, vitamin C and fat is 18.31%, 8.52 mg/g, 13.81%, 50.89 mg/100 g and 0.45% respectively. The natural fruit juice made use of B. paparifera fruits is green, environmental protection, health and nutrition, and it has great potential to develop. In order to study the simple and easy way of fresh fruit juice beverage sterilization, thermal sterilization method was used for B. paparifera fruit juice treatment, orthogonal test was used to detect the total microbial colonies of B. paparifera fruit juice treated. It was showed that the best processing conditions of B. paparifera fruit juice sterilization are as follow： liquid ratio is 1：2, sterilization temperature is 100 ℃, sterilization time is 15 minutes.
出处
《食品科技》
CAS
北大核心
2012年第3期130-135,共6页
Food Science and Technology
基金
广西自然科学基金项目(桂科自0832273)
广西教育厅科研项目(桂教科研[2010]6号)
关键词
构树果汁
饮料加工
保鲜工艺
Broussonetia paparifera fruit juice
beverage processing
fresh-keeping technology
