酶技术在红枣汁提取中的应用研究

以红枣为原料,采用果胶酶酶解浸提的方法制备红枣汁。主要研究了预煮工艺和酶解条件对红枣汁提取效果的影响。结果表明:最佳预煮条件为:预煮温度100℃,预煮时间20 min,料水比为1︰16;酶解浸提的最佳工艺条件为:果胶酶0.3%,酶解温度50℃,酶解时间3 h,酶解pH3。在此最佳工艺条件下做验证试验,枣汁提取率可达51.89%,总糖35.93%,可溶性固形物10.57%,所得枣汁色泽自然、枣香浓郁、具有较好的稳定性。

Application of Enzyme Technology in the Extraction of Jujube Juice

The jujube as raw materials,the jujube juice was prepared by pectinase enzymolysis method.Major study was the effect of boiling conditions and hydrolysis conditions on the jujube juice extracted.Based on the experiment result,the optimum boiling condition was that: the blanching,100 ℃ and 20 min with the ratio of material and water 1︰16.The optimum pectinase enzymolysis parameters was that: pectinase quantity 0.3%,hydrolysis temperature 50 ℃,extraction time 1.5 h,pH 3.Under the optimal preparing conditions,the rate of extraction could attain 51.89%,total sugar 35.93%,soluble solids content 10.57%.The final jujube juice had natural color,good flavor,no bitterness,with good stability.