摘要
[目的]为欧李果汁澄清工艺的改进与筛选提供理论依据。[方法]分别采用果胶酶酶解法、壳聚糖沉淀法以及超滤法3种方法澄清欧李果汁,进而研究欧李果汁的澄清工艺。[结果]极差分析结果表明,果胶酶的酶解条件对果汁澄清度的影响为:酶解温度>果胶酶浓度>酶解时间;壳聚糖的沉淀条件对果汁澄清度的影响为:壳聚糖用量>沉淀温度>沉淀时间;超滤条件对果汁澄清度的影响为:出口压力>温度>进口压力。正交试验结果表明,用果胶酶澄清果汁的最佳工艺条件为:添加0.04%果胶酶在50℃下酶解1 h;用壳聚糖澄清果汁的最佳工艺条件为:添加0.03%壳聚糖在50℃下沉淀1 h;用超滤法澄清果汁的最佳工艺条件为:超滤温度为40℃,进口压力为0.4 MPa,出口压力为0.3 MPa。[结论]该研究为欧李果汁的工业化生产提供了良好的技术支撑。
[ Objective ] The aim was to provide theoretical basis for improving and screening the clarification technology of Prunus humilis juice. [ Method] The P. humilis juice was clarified by 3 methods of enzymatic hydrolysis with pectinase, precipitation with chitosan and ultrafiltration resp. so as to research the clarification technology of P. humilis juice. [ Result] The results of range analysis showed that the effects of enzymatic hydrolysis conditions of pectinase on the clarity of juice were as follows ： enzymatic hydrolysis temperature 〉 pectinase concn. 〉 enzymatic hydrolysis time ; that of precipitation conditions of chitosan on the clarity of juice were as follows ： chitosan dosage 〉 precipitation temperature 〉 precipitation time ; that of ultrafiltration conditions on the clarity of juice were as follows ： outlet pressure 〉 temperature 〉 inlet pressure. The results of orthogonal test showed that the optimum technological condition for clarifying juice with pectinase was enzymatic hydrolysis with 0.04% pectinase at 50 ℃ for 1 h; that of clarifying juice with chitosan was precipitation with 0.03% chitosan at 50 ℃ for 1 h; that of clarifying juice by uhrafiltration method was setting ultrafihration temperature at 40 ℃, inlet pressure at 0.4 MPa and outlet pressure at 0.3 MPa. [ Conclusion] The research supplied good technical support for the industrialized production of P. humilis juice.
出处
《安徽农业科学》
CAS
北大核心
2009年第25期12161-12162,12184,共3页
Journal of Anhui Agricultural Sciences
基金
北京市农林科学院青年科研基金资助项目(No:2007-030115)
关键词
欧李
果汁
澄清
Prunus humilis
Juice
Clarification
作者简介
周家华（1979-），男，湖南常德人，助理研究员，主要从事果品加工研究工作。
通讯作者。
