分阶段酶解法与膜处理结合制备杨梅汁工艺研究
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摘要
采用蛋白酶-果胶酶分阶段酶解与膜过滤相结合澄清杨梅果汁。根据酶解条件对澄清效果的影响,探究最优的酶解工艺。通过单因素和正交试验确定最优酶解工艺为蛋白酶添加量0.1 g/L,蛋白酶酶解阶段温度65℃,果胶酶添加量1 g/L,果胶酶酶解阶段温度50℃,可得到透光率高达89.63%的杨梅汁。之后再通过膜过滤进一步澄清果汁,得到透光率高达95.27%的杨梅汁。
The protease and the pectinase was combined with membrane filtration to clarify the bayberry juice.According to the effect of enzymatic hydrolysis on the clarification,the optimal enzymolysis process was explored. Based on these experiment and orthogonal experiment design result,we found out the best enzymolysis condition of clarifing juice. The best condition is adding proteolytic enzyme 0.1 g/L,keeping the reaction temperature on 65 ℃,and pectinase 1 g/L,the reaction temperature 50 ℃. Then we can get the bayberry juice whose light transmittance reaches 89.63 %. Finally,the fruit juice was further clarified by membrane filtration to obtain juice with a light transmittance of 95.27 %.
The protease and the pectinase was combined with membrane filtration to clarify the bayberry juice.According to the effect of enzymatic hydrolysis on the clarification,the optimal enzymolysis process was explored. Based on these experiment and orthogonal experiment design result,we found out the best enzymolysis condition of clarifing juice. The best condition is adding proteolytic enzyme 0.1 g/L,keeping the reaction temperature on 65 ℃,and pectinase 1 g/L,the reaction temperature 50 ℃. Then we can get the bayberry juice whose light transmittance reaches 89.63 %. Finally,the fruit juice was further clarified by membrane filtration to obtain juice with a light transmittance of 95.27 %.
引文
[1]林怡.超高压加工技术对杨梅汁品质的影响[D].杭州:浙江大学,2013
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[14]张丽霞,周剑忠,黄开红.蓝莓澄清汁酶法制备工艺优化[J].江苏农业科学,2012,40(12):263-265
[15]刘波.果胶酶对蓝莓果汁澄清效果的研究[J].北方园艺,2014(3):127-130
[16]孔祥佳,连至楠.杨梅清汁加工中的酶解工艺研究[J].江苏农业科学,2017,45(12):131-134
[17]周剑忠,张丽霞,单成俊.黑莓清汁生产中酶解工艺优化[J].江苏农业科学,2012,40(6):233-235
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[19]BAO J S,CAI Y Z,SUN M,et al.Anthocyanins,flavonols,and free radical scavenging activity of Chinese bayberry(Myrica rubra)extracts and their color properties and stability[J].Journal of Agricultural and Food Chemistry,2005,53(6):2327-2332
[20]Xiaonan S,Solène B,Weibiao Z.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food chemistry,2016,192:516
[2]Fang Z,Bhandari B.Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice[J].Food Research International,2012,48(2):478-483
[3]Zhou SH,Fang ZX.Phenolics and antioxidant properties of bayberry(Myrica rubra Sieb.et Zucc)pomace[J].Food Chemistry,2009,112(2):394-399
[4]SUN Chongde,ZHENG Yixiong,CHEN Qingjun,et al.Purification and anti-tumor activity of cyanidin-3-O-glucoside from Chinese bayberry fruit[J].Food Chemistry,2012,131(4):1287-1294
[5]黄海智.杨梅酚类化合物抗氧化和抗癌功能及机理研究[D].杭州:浙江大学,2015
[6]曹雪丹,戚行江,方修贵,等.杨梅果实干燥特性及其品质[J].浙江农业学报,2010,22(3):366-369
[7]张学锋,叶红芬,沈子林,等.桑椹酒和杨梅酒的生产工艺[J].江苏调味副食品,2010,27(3):27-29
[8]卢可,娄永江,周湘池.响应面优化杨梅果醋发酵工艺参数研究[J].中国调味品,2011,36(2):57-60
[9]朱正军,夏燕,郭键.杨梅浊汁饮料的研制[J].饮料工业,2005,8(6):19-21
[10]陈健初.杨梅汁花色苷稳定性、澄清技术及抗氧化特性研究[D].杭州:浙江大学,2005
[11]徐国能.杨梅品种果汁加工特性研究[D].杭州:浙江大学,2007
[12]乔勇进,徐芹,方强,等.果汁澄清工艺研究进展[J].保鲜与加工,2007,7(3):4-7
[13]缪少霞,励建荣,蒋跃明.果汁稳定性及其澄清技术的研究进展[J].食品研究与开发,2006,27(11):173-176
[14]张丽霞,周剑忠,黄开红.蓝莓澄清汁酶法制备工艺优化[J].江苏农业科学,2012,40(12):263-265
[15]刘波.果胶酶对蓝莓果汁澄清效果的研究[J].北方园艺,2014(3):127-130
[16]孔祥佳,连至楠.杨梅清汁加工中的酶解工艺研究[J].江苏农业科学,2017,45(12):131-134
[17]周剑忠,张丽霞,单成俊.黑莓清汁生产中酶解工艺优化[J].江苏农业科学,2012,40(6):233-235
[18]贾娜,孔保华,张洪涛.黑加仑花色苷的提取及抗氧化活性研究[J].食品科学,2011(16):162-166
[19]BAO J S,CAI Y Z,SUN M,et al.Anthocyanins,flavonols,and free radical scavenging activity of Chinese bayberry(Myrica rubra)extracts and their color properties and stability[J].Journal of Agricultural and Food Chemistry,2005,53(6):2327-2332
[20]Xiaonan S,Solène B,Weibiao Z.Changes in the color,chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage[J].Food chemistry,2016,192:516