紫甘蓝色素液澄清工艺研究

以紫甘蓝为原料,采用水剂法提取紫甘蓝色素,利用果胶酶澄清紫甘蓝色素液,分别研究了预处理及酶法澄清工艺对紫甘蓝色素液澄清度的影响,并进行响应面优化实验。结果表明,粉碎预处理以及果胶酶浓度、酶解温度和酶解pH对紫甘蓝色素液的澄清度影响较大,响应面优化酶法澄清最佳工艺参数为:果胶酶浓度0.0013mL/100g、酶解温度55.6℃、pH4.1、酶解时间50min,在此条件下,紫甘蓝色素液透光率达99.2%,且色价提高了33.6%。

Clarification technology of purple cabbage juice

This research was conducted to evaluate the effect of pretreatment and enzymatic clarification on purple cabbage juice extracted by the aqueous method and clarified by pectinase;And response surface methodology(RSM) was used to obtain optimal clarification technology.It was shown that the pretreatment of crush as well as enzymatic hydrolysis conditions such as enzyme concentration,operating temperature and pH had important influences on the clarity of purple cabbage juice;The optimal operating conditions by RSM were as follows:enzyme concentration 0.0013 mL/100 g,operating temperature 55.6 ℃,pH 4.1 and 50min.The highest clarity of purple cabbage juice observed was of 99.2%,and the colour value of purple cabbage pigment increased 33.6% under the optimum conditions.