蔬果汁低氧加工技術之研發

A Low-Oxygen Processing System for Making Fruit and Vegetable Juices

林欣榜(Shin-Bong Lin) ； 楊筱姿(Hsiao-Tsu Yang)

《臺灣農業化學與食品科學》 46卷6期 (2008/12) Pp. 243-252

https://doi.org/10.6578/TJACFS.2008.029

摘要

本研究已建立一套試驗型之蔬果汁低氧加工系統，可控制氧氣濃度於100 ppm以下，利用此系統可生產高品質之蔬果汁產品。低氧加工系統所生產之山藥汁、蘋果汁、香蕉汁及水梨汁較一般加工對應產品更能保持原來之色澤。將產品於4℃下貯存，低氧加工製備之山藥汁、蘋果汁、香蕉汁及水梨汁，貯存五天無明顯變化，但一般加工產品則有褐變現象。另外總多酚含量，二者也有顯著差異。低氧加工蔬果汁之總多酚含量與維生素C含量皆較對照組含量高，其比例分別為：蘋果汁1.63倍與1.10倍、香蕉汁1.53倍與1.13倍、山藥汁1.29倍與1.53倍、水梨汁1.10倍與1.50倍。此結果顯示本研究所建立之蔬果汁低氧加工系統具有良好的性能，可確保產品色澤及營養價值，維持蔬果汁於最佳品質。

關鍵字

蔬果汁 ； 低氧加工 ； 總多酚 ； 維生素C ； 山藥汁 ； 蘋果汁 ； 香蕉汁 ； 水梨汁

並列摘要

A lab scale system for low oxygen processing of fruit and vegetable juices was developed in this study. The system could provide an oxygen level less than 100 ppm and produced high quality juice products. For the preparation of juices from yam, apple, banana and pear, better color quality of the product was obtain under low oxygen condition than that prepared by the conventional method. After storage at 4℃ for 5 days, the juice produced by the low oxygen system showed no significant change in color, while browning occurred on that made by the conventional method. In addition, compared with the conventional method, higher polyphenol and vitamin C contents were retained in the juice processed under low oxygen condition. Polyphenol and vitamin C contents in apple juice processed under low oxygen condition are 1.63 and 1.10 times those in apple juice processed under conventional method. Similar results were also observed in banana juice showed 1.53 and 1.13 times, yam juice showed 1.29 and 1.53 times, and pear juice showed 1.10 and 1.50 times those in juices processed under conventional method. These results indicate that the lab scale low oxygen processing system is quite effective.

並列關鍵字

Juice ； Color ； Browning ； Low oxygen processing ； Yam juice ； Apple juice ； Banana juice ； Pear juice