Abstract
In order to promote the rapid dissolution of anthocyanins and other polyphenols in colored grapes into grape juice, taking cabernet sauvignon grape as raw materia, using non thermal processing technology combined with freezing microwave treatment. Based on the single factor experiment, choosing the anthocyanin and polyphenol content of dual response value. Factors such as sample quality, freezing time, freezing temperature, microwave time and microwave power were selected as optimization factors, designed optimization of response surface methodology based on Box-Behnken experimental design principle. The optimum conditions for the simultaneous optimization of the two indicators were as follows: The sample quality was 74 g, the freezing temperature was -18 ℃, the freezing time was 16.3 h, the microwave time was 40 s, and the microwave power was 450 W. The anthocyanin and polyphenol contents were 239.272 mg/L and 573.153 mg/L. The results showed that using the combination of microwave technology can produce frozen bright high anthocyanin grape juice products, the maximum extent possible to maintain the grape color, flavor, nutritional value and efficacy of the active ingredient.
Publication Date
12-28-2017
First Page
164
Last Page
168,202
DOI
10.13652/j.issn.1003-5788.2017.12.033
Recommended Citation
Meiling, HONG; Zuoshan, FENG; Yujia, BAI; Wancai, ZHENG; and Dexiu, MA
(2017)
"The technology optimization of the freezing microwave treatment assisted extraction of phenols from red grape juice,"
Food and Machinery: Vol. 33:
Iss.
12, Article 33.
DOI: 10.13652/j.issn.1003-5788.2017.12.033
Available at:
https://www.ifoodmm.cn/journal/vol33/iss12/33
References
[1] 孙建霞, 张燕, 胡小松, 等. 花色苷的结构稳定性与降解机制研究进展[J]. 中国农业科学, 2009, 42(3): 67-70.
[2] 吴春, 张艳. 纤维素酶法提取葡萄籽中原花青素的研究[J]. 食品科学, 2006, 27(10): 258-261.
[3] 郭卫芸, 杜冰, 程燕锋, 等. 冷冻处理对果蔬的影响及其应用[J]. 食品与机械, 2007, 23(2): 118-121.
[4] 李勇. 食品冷冻加工技术[M]. 北京: 北京化学工业出版社, 2004: 161-170.
[5] 朱文学. 冷冻干燥原理与技术[M]. 北京: 北京科学出版社, 2009: 359-366.
[6] 朱蓓薇, 张敏. 食品工艺学[M]. 北京: 北京科学出版社, 2015: 168-170.
[7] 罗志刚, 周子丹. 微波辐射对木薯淀粉性质影响[J]. 粮食与油脂, 2010(6): 11-12.
[8] 杨光, 杨波, 丁霄霖. 微波辐射对抗性淀粉形成的影响[J]. 食品科学, 2008, 29(10): 118-120.
[9] MUZIMBARANDA C, TOMASIK P. Microwave in physical and chemical modification of starch[J]. Starch, 1994, 46(12): 469-474.
[10] VADIVAMBAL R, JAYAS D S. Changes in quality of microwavetreated agricultural products: a review[J]. Biosystems Engineering, 2007, 98(1): 1-16.
[11] 白卫东, 王琴, 连卫敏. 微波对植物油品质的影响[J]. 食品科学, 2002, 23(2): 37-40.
[12] 李巧玲, 陈学武. 微波强化浸取天然色素的研究[J]. 食品科学, 2002, 23(2): 49-52.
[13] 王福荣. 酿酒分析与检测[M]. 北京: 化学工业出版社, 2012: 111-135.
[14] 杨兆艳. pH示差法测定桑椹红色素中花色苷含量的研究[J]. 食品科技, 2007, 32(4): 201-203.
[15] ARACELI C, MADELOURDES P H, MAELENA P, et al. Chemical studies of anthocyanins: A review[J]. Food Chemistry, 2009, 113(4): 859-871.
[16] 刘一健, 孙剑锋, 王颉. 葡萄酒酚类物质的研究进展[J]. 中国酿造, 2009, 28(8): 5-9.
[17] STEPONKUS P L， WILSON J, GROUT B W W, et al. The effects of low temperatures on biological systems[M]. New York: E. Arnold, 1989: 100-102.
[18] LYONS J M, GRAHAM D, RAISON J K. Low-temperature stress in crop plants: The role of the membrane[M]. New York: Academic Press, 2010: 413-414.
[19] 王会, 杨湄, 刘昌盛, 等. 微波处理油料对油脂品质影响的研究进展[J]. 中国油脂, 2011, 36(4): 23-26.
[20] 刘晓庚, 曹崇江, 周逸婧. 微波加工对食品安全性的影响[J]. 食品科学, 2008, 29(5): 484-488.