您好，欢迎访问河北省农林科学院 机构知识库！
河北省农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Vacuum Concentration Improves the Quality and Antioxidant Capacity of Pear Paste

文献类型： 外文期刊

作者： Li, Yue 1 ; Wang, Yongxia 1 ; Zhang, Xiaoying 1 ; Zhao, Jiangli 2 ; Li, Yiming 2 ; Cheng, Yudou 2 ; Guan, Junfeng 2 ;

作者机构： 1.Hebei Univ Engn, Coll Life Sci & Food Engn, Handan 056038, Hebei, Peoples R China

2.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China

期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：3.2； 五年影响因子：3.516 ）

ISSN： 0146-9428

年卷期： 2022 年 2022 卷

页码：

收录情况： SCI

摘要： A vacuum concentration method was established to produce pear paste using fresh pear juice in this study. The optimal condition was determined by comparing the quality indexes, contents of total phenol and flavonoid, and antioxidant properties of the pear paste produced by traditional heating concentration and vacuum concentration. Electronic nose and electronic tongue were introduced in this study to provide digital smell and taste indicators. The results showed that the best vacuum concentration temperature was 65 degrees C, which led to the best sensory evaluation score and pear paste quality. The browning degree and soluble quinones were the lowest in all tested temperatures, and the content were 60.12% and 72.88% compared with the heating method, respectively. While the values were 148.29%, 209.44%, 310.86%, 120.37%, 106.24%, and 181.26% of total phenol, total flavonoid, vitamin C, 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (center dot OH) radical scavenging rates, and total reducing power, respectively. The electronic nose could effectively distinguish the vacuum-concentrated pear paste from the traditional heating-concentration pear paste and could provide quality guidance on their flavor differences through characteristic sensors. The electronic tongue tests showed that the vacuum-concentrated pear paste had larger freshness and richness kurtosis. The pear paste made by the optimized vacuum concentration method had higher retention of nutritional and functional components and higher antioxidant capacity, which could be clearly differentiated from the traditional process, thus this method had an applicable potential.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：河北省农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台