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系統編號:

089NTU00378046

出版年:

2001

研究生:

劉家瑞

研究生(英文姓名):

Chia-Jei Liu

論文名稱:

荔枝果汁混濁穩定性之研究

英文論文名稱:

Study on Cloud Stabilization of Lychee (litchi chinensis Sonn.) Juice

指導教授:

許明仁

指導教授(英文姓名):

Ming-Jen Sheu

學位類別:

碩士

校院名稱:

國立臺灣大學　

系所名稱:

園藝學研究所

學號:

R88628202

學年度:

語文別:

中文

論文頁數:

116

關鍵詞:

荔枝果汁 ; 混濁穩定 ; 水溶性蛋白質 ; 果膠 ; 羧甲基纖維素 ; 酸鹼值

英文關鍵詞:

lychee juice ; cloud stabilization ;
soluble protein ; pectin ; carboxymethyl cellulose ;
pH value

被引用次數:

[ 摘要 ]

本研究以’黑葉’種荔枝果實為原料製成混濁果汁，探討(1)荔枝果汁混濁不穩定之原因；(2)探討以改變pH值、熱處理、均質、添加果膠、添加羧甲基纖維素等方法改善荔枝果汁混濁穩定性之效果；(3)探討處理過之荔枝果汁在不同貯藏溫度下，在貯藏期間之混濁穩定性及混濁物質之變化。
荔枝果汁混濁穩定性會隨pH值改變而有明顯變化。將果汁pH值調至3.5及4.5靜置24小時後，果汁外觀會呈現上清下濁現象，混濁穩定性極差，而果汁的pH在6.0、5.5、2.5時則呈現混濁穩定的狀態。果汁經pH值調整後，再經95℃加熱30秒，所有的樣品皆很快產生沉澱分層的現象。鮮榨未經處理之果汁在2℃下貯藏七天，仍呈現穩定的混濁狀態，一旦加熱後，30分鐘內即明顯發生沉澱現象。分析果汁內與混濁穩定性相關之成分發現以水溶性蛋白質減少最多，是造成荔枝果汁混濁不穩定之主要因素。因此，pH值及熱處理皆是影響荔枝果汁混濁穩定性之關鍵。
為提高荔枝果汁之混濁穩定性，以均質處理將果汁中之粗大懸浮固形物打細，其中以8000rpm均質三分鐘，可有效減緩果汁沉降速度，但單獨使用均質處理對荔枝果汁混濁穩定性改善效果有限。荔枝果汁經95℃加熱30秒殺菌，水溶性蛋白質損失約65%左右，然而添加果膠 (DE57%, 3g/L) 及 (CMC 3.5g/L) 處理後，水溶性蛋白質損失減少為27-35%左右，顯示多醣類分子能有效降低荔枝果汁在熱處理時水溶性蛋白質之變性。隨著果膠及CMC添加量增加，細小混濁粒子 (fine cloud particles) 不易沉降，因而提高果汁的混濁穩定性。添加果膠及CMC之果汁懸浮物粒徑，在殺菌後粒徑範圍變化較小，並可能因膠體包覆果汁之混濁粒子，導致體積增加，因而降低粒子的比重，提高果汁混濁穩定度。
酸化荔枝果汁 (pH 4.5) 分別添加3g/L果膠及3.5g/L CMC，並以95℃熱處理30秒後，貯藏於2℃及室溫 (25+-2℃) ，在貯藏過程中，果汁上層液之混濁度減少之趨勢為：室溫＞2℃，控制組＞CMC處理＞果膠處理。貯藏於室溫 (25+-2℃) 之果汁，水溶性蛋白質、總酚及單寧含量隨貯藏時間增加而減少，果汁褐變程度嚴重，其A420, a及b值明顯上升。於2℃貯藏之樣品則為變化不大，其整體品質之變化幅度皆小於室溫 (25+-2℃) 貯藏之樣品。因此要維持較佳品質的荔枝果汁，可添加3g/L 果膠再以8000rpm均質3分鐘並於低溫 (2℃) 下貯藏，能有效改善荔枝果汁混濁穩定性。

[ 英文摘要 ]

The cloudy lychee juice in this study is made of ‘Hei-yeh’ variety. We discuss : (1)The factors that cause lychee juice cloudy unstable. (2)Effects of pH, heating, homogenization, pectin addition and CMC addition on cloud stabilization of lychee juice. (3)The changes of cloud and cloudy stability during storage of different treatment lychee juice at different storage temperatures.
The cloud stabilization of lychee juice will change obviously followed by pH value. At 2 ℃, the appearance of lychee juice is fully clarified at pH3.5 and pH4.5 for 24 hours storage, but stable at pH2.5、5.5 and 6.0. Lychee juice will soon precipitate after heating (95℃，30sec) at different pH values. The untreated juice will not obviously precipitate at 2℃ for 7 days storage, but precipitate soon within 30 mins after heating. To analysis components of the factor effecting cloud stabilization in juice, the content of soluble protein lost most. Therefore, the key points of cloud stabilization in lychee juice are pH value and heating.
In order to enhance the cloud stabilization of lychee juice, we use homogenization to decrease particle size in juice. Using homogenization (8000rpm for 3 min) can decrease the rate of precipitation. But using homogenization alone have limited effect on cloud stabilization of lychee juice. After heating at 95℃ for 30sec, the content of soluble protein decreases about 65%, and addition of 3g/L pectin as well as 3.5g/L CMC to lychee juice result in loss about 27-35% of soluble protein content. It appears that polysaccharide can effectively decrease the denature level of soluble protein under heat treatment. The more addition of pectin and CMC, the better suspension of fine cloud particles in lychee juice, and increase the cloud stabilization in juice. Presuming pectin and CMC of lychee juice can surround with particle, cause increase volume of particle and decrease specific gravity of particle, so enhance cloudy stability.
During storage, the turbidity of suspension of acidified treatment juice (pH 4.5) that add 3g/L pectin and add 3.5g/L CMC, then storage at 2℃ and room temperature (25+-2℃) after heating at 95℃ for 30sec was in the order: control > CMC > pectin, 2℃ >room temperature (25+-2℃) . At room temperature (25+-2℃) storage, the increase of storage period, the decrease of soluble protein, total phenol and tannin content and A420, a and b value increase obviously, these results indicate that browning level increased, but at 2℃ storage it changed unobviously. Overall, the change level of quality in lychee juice at 2℃ storage is less than room temperature storage (25+-2℃). We can obviously improve cloud stabilization of lychee juice by adding 3g/L pectin, homogenization (8000rpm for 3 min) and storage at 2℃, to acquire better quality of lychee juice.

[ 論文目次 ]

中文摘要 …………………………………………………………….I
英文摘要 ………………………………………………………..….III
目錄 ………………..………………………………………………..V
圖目錄…………… ……………………………………………….VIII
表目錄………………………………………………………………XII
1. 前言 ……….……………………………………………………1
2. 前人研究….……..………………………………………………4
1. 荔枝果汁一般成分特性..……………….……………………4
2. 果汁混濁物之組成 ……………………..…………………...9
3. 果汁膠體性質與混濁穩定之原理..……………..…………...9
4. 果汁混濁之主要因子……………………………………….13
(一) 生物性之混濁 …………..……………………………….13
(二) 化學性之混濁 ……………..…………………………….13
5. 造成混濁不穩定之原因…………………………………….19
6. 維持混濁穩定之方法……………………………………….21
3. 材料與方法 ………………………………..………………….31
一、實驗原料 ………………………………..………………….31
二、試藥 ………………………………………..……………….31
三、實驗設計…………………………………………………….32
(一)熱處理對荔枝果汁組成分變化之探討……….…….…….32
(二)調整果汁pH值及熱處理對荔枝果汁混濁穩定性
　　　之影響…………………………………………………...…32
(三)不同均質條件對荔枝果汁混濁穩定性之影響…..……….32
(四)添加不同膠質對果汁混濁穩定性之影響……………..…33
(五)貯藏試驗……………………………………………….….33
(六)分析方法……………………………………………………34
肆、結果與討論…………………………………………………….41
一、熱處理對荔枝果汁組成分變化之影響……………………41
1.混濁度之變化……………………………………………….41
2.水溶性蛋白質之變化 ………………………………………41
3.總酚含量之變化 ……………………………………………43
4.單寧含量之變化…………………. …………………………43
5.果膠含量之變化…………………………………………..…43
6.懸浮物粒徑之變化…………………………………………..43
二、調整果汁pH值及熱處理對荔枝果汁混濁穩定性
　　之影響…………………………………………………..…..45
(一) 荔枝果汁調整pH後對果汁物化性質之影響…………....45
1. 果汁混濁物沉降及混濁度之變化………..………………..45
2. 水溶性蛋白質含量之變化…………………………………50
3. 總酚含量之變化……………………………………………52
4. 單寧含量之變化……………………………………………54
5. 果膠含量之變化……………………………………………54
6. 不溶固形性含量之變化……………………………………60
(二) 荔枝果汁調整pH值後之加熱處理對果汁物化性質
　　之影響………………………………………………………60
1. 果汁沉澱高度及混濁度之變化…………………………....60
2. 水溶性蛋白質含量之變化…………………………………63
3. 總酚含量之變化………………………………………..…..67
4. 單寧含量之變化……………………………………………67
5. 果膠含量之變化……………………………………………67
三、不同均質條件對荔枝果汁混濁穩定性之影響…………….72
(一) 不同均質轉速對荔枝果汁混濁穩定性之影響…………..72
(二) 均質不同時間對荔枝果汁混濁穩定性之影響…………..76
四、添加不同膠質對荔枝果汁混濁穩定性之影響…………….76
(一) 不同果膠（DE57%）之添加量對荔枝果汁混濁
穩定性之影響…………………………………………….77
1. 水溶性蛋白質損失率……………………………………...77
2. 果汁混濁固形物粒子分析………………………………....79
3. 懸浮物粒徑之變化…………………………………………81
4. 混濁度之變化………………………………………………81
(二) 不同羧甲基纖維素之添加量對荔枝果汁混濁穩定性
之影響……………………………….…………………….85
1. 水溶性蛋白質損失率…………………………..…………85
2. 果汁混濁固形物粒子分析………………….……………...88
3. 懸浮物粒徑之變化………………..…..……………………88
4. 混濁度之變化…………………….…….…………………..91
五、貯藏試驗………………………..………..……………….…91
1. 果汁沉澱高度及混濁度之變化………….……..………...91
2. pH值及可溶性固形物含量之變化…………..…..………95
3. 色澤之變化……………………………………………….99
4. 水溶性蛋白質含量之變化……….……….…..…………..99
5. 總酚及單寧含量之變化……………………..…..………106
伍、結論 ………………………………………..……….………109
陸、參考文獻……………………………………………….…...110

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