草莓胡萝卜复合果蔬汁澄清工艺研究

澄清是复合果蔬汁加工过程核心技术之一,处理不好直接影响果蔬汁品质。果胶酶作为常用澄清剂,具有简便、快捷、效果好等特点。本文以果胶酶为澄清剂,研究了果胶酶用量、酶解温度、酶解时间和复合果蔬汁pH对草莓胡萝卜复合果蔬汁的澄清效果。单因素试验显示:果胶酶用量为0.65 0.75g/L、酶解温度为40 50℃、酶解时间为3.5 4.5h、复合果蔬汁pH为3.5 4时,草莓胡萝卜复合果蔬汁的出汁率和透光率均较好。通过正交试验获得的最佳工艺条件为:果胶酶用量0.7g/L、酶解温度50℃、酶解时间5h、复合果蔬汁pH值3.75,此条件下澄清后草莓胡萝卜复合果蔬汁透光率为80.34%,出汁率为88.73%,可溶性固形物含量为10.8%。本研究结果表明,在合适的工艺条件下,果胶酶能有效的去除草莓胡萝卜复合果蔬汁中的果胶物质。

Study on clarification process of strawberry and carrot combination juice

Clarification is one of the key technologies in juice processing.Pectinase clarification has some advantages:it is fast,simple,and effective.The effect of the pectinase amount,temperature,pH and clarification time on the strawberry and carrot combination juice was studied.The results from the test of single factor showed that the pectinase amount,temperature,pH and clarification time was 0.650.75g/L,4050℃,3.54,and 3.54.5h respectively.The orthogonal test showed that the optimum technological condition for clarification was:0.7g/L chitosan(pH 3.75)at 50℃ for 5h.Under the above condition,its transmittance,juice yield and soluble solids content of the juice was 80.34%,88.73% and 10.8%,respectively.The results showed that pectin can be effectively removed from the juice.