CN112042853A - 一种抑制橙皮褐变的处理方法 - Google Patents
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Abstract
本发明公开了一种抑制橙皮褐变的处理方法，它包括如下步骤：(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中；(2)浸渍处理：将上述鲜切橙皮置于含有维生素C和蔗糖的溶液中，浸渍5‑10min；(3)冷冻处理：将浸泡后的橙皮和溶液一并转移至密封袋中，置于‑20℃条件下冷冻保存。实验表明，采用维生素C与蔗糖溶液结合浸渍来冷冻橙皮，能显著抑制褐变的发生，改善橙皮的色泽品质。
Description
技术领域
本发明属于果蔬保鲜技术领域，具体涉及一种抑制橙皮褐变的处理方法。
背景技术
橙皮是柑橘在加工过程中产生的皮渣，橙皮约占整个果实质量的25-40％，其中，仅少部分用于果脯加工和动物饲料外，大部分被当作垃圾直接丢弃，这不仅浪费资源，还破坏了土壤酸碱度，严重影响了环境。有研究统计，利用橙皮进行精深加工，可达到与果实加工相当的经济效益和社会效益。橙皮在在贮藏过程中极易腐烂，橙皮经过鲜切处理之后，受到严重的机械损伤，切割表面由于机体自身抗逆作用，短期内会发生褐变，严重影响产品的外观品质和经济价值。橙皮的贮藏问题一直是制约柑橘深加工的关键问题。因此，如何抑制橙皮贮藏过程中的褐变，是橙皮精深加工亟待解决的关键问题之一。
目前，国内外对抑制橙皮褐变的研究报道较少。现有的抑制手段主要集中主要有热加工、气调加工等。热加工存在温度过高，加热时间过长，不仅破坏热敏性物质并造成风味和品质的下降，同时也会加速酚类底物的自动氧化，从而产生褐变的问题。气调加工则成本较高，工业效率太低。以上方法无法满足现代果蔬加工业对高效、高品质、绿色环保等的加工需求。
低温贮藏也是延长釆后果蔬藏期最有效的方法之一。适宜的低温可显著延缓果实组织衰老，抑制微生物生长，延长贮藏期，但不适宜的低温会导致果实出现生理机能障碍，导致果实细胞代谢失调与紊乱，最终发生冷害。褐变是果实发生冷害的典型症状之一。由于橙皮极易腐烂，大多采用冷冻贮藏，冷冻贮藏可以延长其保藏期，但褐变问题是无法避免的。经过传统方式冷冻后,橙皮细胞壁被大量破坏,导致非酶促褐变以及酶促褐变的发生,果皮严重褐变,维生素大量损失,营养价值降低,极大地降低了冷冻橙皮的价值,因此亟待对传统冷冻橙皮贮藏方式进行改进以适应现有市场需求。
目前国内外对浸渍冷冻抑制褐变已经开展了一定研究，但鲜见维生素C与蔗糖溶液结合浸渍冷冻抑制橙皮褐变的报道。因此，本发明深入研究橙皮冷冻贮藏中的褐变抑制，详细考察经过维生素C与蔗糖溶液结合浸渍冷冻对橙皮褐变度及其硬度的影响，开展维生素C与蔗糖溶液结合浸渍冷冻对橙皮褐变的抑制机理研究，并形成一套有效抑制橙皮冷冻中褐变的保藏技术。
发明内容
本发明的目的在于克服现有技术的不足，提供一种抑制橙皮褐变的处理方法，该方法绿色环保，高效高质，能有效抑制橙皮冷冻中的褐变，从而达到保鲜的目的。
一种抑制橙皮褐变的处理方法，包括如下步骤：
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中；
(2)浸渍处理：将上述鲜切橙皮置于含有维生素C和蔗糖的溶液中，浸渍5-10min；
(3)冷冻处理：将浸泡后的橙皮和溶液一并转移至密封袋中，置于-20℃条件下冷冻保存。
优选地，所述维生素C的浓度为0.05-0.2％(重量)。
进一步优选地，所述维生素C的浓度为0.1％。
优选地，所述蔗糖的浓度为10-60％(重量)。
进一步优选地，所述蔗糖的浓度为60％。
浸渍冷冻是一种新型高效的低温保藏技术，采用液体作为载冷剂，与传统冷冻方式相比，其冻结速度快，冻结时间短，可获得高质量的产品。本发明以维生素C和蔗糖作为载冷剂，维生素C是食品行业中重要的防腐护色剂,可保持食品的色泽及自然风味,延缓食品腐败,且无任何毒副作用。蔗糖作为渗透保护物质，可提高细胞液的浓度，增加细胞持水组织中的非结冰水，从而降低细胞质的冰点，还可缓冲细胞质过度脱水，保护细胞质胶体不致遇冷凝固，减轻低温下细胞的代谢失调与紊乱，从而减轻褐变。另外，可溶性糖降低了细胞质的冰点，且浸渍冷冻属于速冻，可以大大减少细胞内冰晶的形成和晶核的大小，从而保护细胞结构，提高产品品质。
本发明对抑制橙皮冷冻中褐变的机理与现有技术中抑制鲜切果蔬常温下褐变的机理完全不同：引起果蔬，例如苹果、梨等常温下褐变的主要成因是多酚氧化酶的酶促褐变，而橙皮冷冻中褐变的主要原因是低温造成的膜脂代谢紊乱引起的冷害。本发明采用一种新型的冷冻方式，即浸渍冷冻来抑制橙皮冷冻中的褐变。实验表明，采用VC与蔗糖溶液结合浸渍来冷冻橙皮，能显著抑制褐变的发生，改善橙皮的色泽品质。相比于传统冷冻技术，该技术有以下优点：
(1)浸渍冷冻冻结速度快，冻结时间短，可获得高质量的产品；
(2)采用的VC和蔗糖溶液对环境无任何污染，还可以冷冻橙皮的食用风味，同时还能够抑菌，降低腐烂，具有绿色环保、高效高质的特点；
(3)本发明不仅可以用于抑制橙皮冷冻中的褐变，还有可能应用于果蔬冷冻中的褐变防控，本发明方法处理过程简单，保鲜效果好，应用前景广泛。
(4)本发明用于橙皮的防褐变，还能增加橙皮的硬度，从而使橙皮在食品馅料、果脯中得到更好地应用。
具体实施方式
下面通过具体实施例对本发明做进一步详细地说明。
实施例1
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中；
(2)浸泡处理：将上述鲜切橙皮分别置于20mL含有0、0.05％、0.1％、0.2％VC和40％蔗糖溶液中浸泡5min；
(3)冷冻处理：将浸泡后的橙皮和溶液一并转移至密封袋中，置于-20℃条件下冷冻保存。
(4)在贮藏期内每五天取样，在40℃水浴解冻10min后，采用色彩色差计，测定橙皮亮度(L*)值变化；采用质构仪测定橙皮的硬度变化。
表1 Vc浓度对处理后橙皮L值的影响
| Vc浓度 | 0d | 5d | 10d | 15d | 20d | 25d |
| 0 | 68.929 | 58.317 | 57.872 | 55.993 | 54.812 | 53.287 |
| 0.05％ | 68.929 | 59.873 | 58.139 | 56.784 | 56.053 | 54.932 |
| 0.1％ | 68.929 | 61.525 | 59.875 | 58.125 | 57.769 | 56.325 |
| 0.2％ | 68.929 | 60.294 | 58.397 | 57.053 | 56.671 | 54.861 |
表2 Vc浓度对处理后橙皮△E的影响
表3Vc浓度对处理后橙皮硬度的影响
| Vc浓度 | 0d | 5d | 10d | 15d | 20d | 25d |
| 0 | 1020.004 | 768.593 | 710.343 | 665.784 | 587.432 | 502.067 |
| 0.05％ | 1020.004 | 793.498 | 726.901 | 678.693 | 593.896 | 513.376 |
| 0.1％ | 1020.004 | 812.125 | 799.894 | 704.325 | 659.109 | 603.009 |
| 0.2％ | 1020.004 | 800.458 | 757.099 | 693.833 | 647.325 | 576.993 |
从表1-3可知，载冷剂中含有Vc时，可增加橙皮L值，降低△E值，说明有减缓褐变的作用，同时还能减少橙皮硬度的降低，其中当Vc浓度为0.1％时效果最佳。
实施例2
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中；
(2)浸泡处理：将上述鲜切橙皮分别置于20mL含有0.1％VC和0、10％、30％、40％、60％蔗糖溶液中浸泡5min；
(3)冷冻处理：将浸泡后的橙皮和溶液一并转移至密封袋中，置于-20℃条件下冷冻保存。
(4)在贮藏期内每五天取样，在40℃水浴解冻10min后，采用色彩色差计，测定橙皮亮度(L*)值变化；采用质构仪测定橙皮的硬度变化。
表4蔗糖浓度对处理后橙皮L值的影响
| 蔗糖浓度 | 0d | 5d | 10d | 15d | 20d | 25d |
| 0 | 70.287 | 62.603 | 62.340 | 61.393 | 60.907 | 59.603 |
| 10％ | 70.287 | 62.990 | 62.206 | 62.063 | 60.590 | 59.800 |
| 30％ | 70.287 | 63.287 | 62.707 | 62.277 | 61.523 | 61.357 |
| 40％ | 70.287 | 64.553 | 64.273 | 63.767 | 63.064 | 62.647 |
| 60％ | 70.287 | 66.257 | 65.117 | 64.783 | 64.070 | 63.793 |
表5蔗糖浓度对处理后橙皮△E的影响
表6蔗糖浓度对处理后橙皮硬度的影响
| 蔗糖浓度 | 0d | 5d | 10d | 15d | 20d | 25d |
| 0 | 1044.334 | 539.488 | 518.632 | 472.822 | 502.066 | 483.917 |
| 10％ | 1044.334 | 595.540 | 557.882 | 484.901 | 511.905 | 485.411 |
| 30％ | 1044.334 | 587.862 | 521.047 | 519.266 | 564.183 | 518.761 |
| 40％ | 1044.334 | 675.695 | 661.547 | 598.223 | 662.687 | 607.901 |
| 60％ | 1044.334 | 1001.188 | 971.785 | 695.038 | 956.614 | 950.923 |
从表4-6可知，载冷剂中含有蔗糖时，可增加橙皮L值，降低△E值，说明有减缓褐变的作用，同时还能减少橙皮硬度的降低，其中当蔗糖浓度为60％时效果最佳。
对比例1
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中(此橙皮与实施例2中的橙皮是相同批次)；
(2)浸泡处理：将上述鲜切橙皮分别置于20mL含有0.1％VC和60％蔗糖溶液中浸泡5min；
(3)保存：将浸泡后的橙皮和溶液一并转移至密封袋中，置于常温下保存。
对比例2
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中(此橙皮与实施例2中的橙皮是相同批次)；
(2)浸泡处理：将上述鲜切橙皮分别置于水中浸泡5min；
(3)冷冻处理：将浸泡后的橙皮和水一并转移至密封袋中，置于-20℃条件下冷冻保存。
表7处理后的橙皮L值
| 0d | 5d | 10d | 15d | 20d | 25d | |
| 对比例1 | 70.287 | 63.185 | 62.456 | 61.998 | 61.657 | 60.893 |
| 对比例2 | 70.287 | 60.943 | 60.048 | 59.145 | 58.382 | 57.863 |
表8处理后的橙皮△E值
表9处理后的橙皮硬度
| 0d | 5d | 10d | 15d | 20d | 25d | |
| 对比例1 | 1044.334 | 603.456 | 584.137 | 501.982 | 567.832 | 593.147 |
| 对比例2 | 1044.334 | 599.654 | 537.891 | 487.834 | 405.793 | 379.425 |
Claims (5)
1.一种抑制橙皮褐变的处理方法，其特征在于包括如下步骤：
(1)橙皮处理：将新鲜橙皮洗净切块后，装入敞口容器中；
(2)浸渍处理：将上述鲜切橙皮置于含有维生素C和蔗糖的溶液中，浸渍5-10min；
(3)冷冻处理：将浸泡后的橙皮和溶液一并转移至密封袋中，置于-20℃条件下冷冻保存。
2.如权利要求1所述的抑制橙皮褐变的处理方法，其特征在于：所述维生素C的浓度为0.05-0.2％。
3.如权利要求2所述的抑制橙皮褐变的处理方法，其特征在于：所述维生素C的浓度为0.1％。
4.如权利要求1所述的抑制橙皮褐变的处理方法，其特征在于：所述蔗糖的浓度为10-60％。
5.如权利要求4所述的抑制橙皮褐变的处理方法，其特征在于：所述蔗糖的浓度为60％。
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