胡萝卜、番茄、黄瓜和西芹制汁过程中酶解工艺的优化

目的:优化胡萝卜、番茄、黄瓜和西芹这四种蔬菜制汁的酶解工艺。方法:榨汁过程中分别添加果胶酶或纤维素酶对蔬菜汁进行酶解处理,以出汁率和浊度为指标对酶解条件(酶解时间、酶添加量、酶解温度)进行单因素分析和正交实验优化。结果:四种蔬菜汁的最佳酶解工艺条件为:胡萝卜汁酶解时间60 min,果胶酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到84.7%,浊度为54.3 NTU;番茄汁酶解时间40 min,果胶酶添加量0.2%,酶解温度40 ℃,在此条件下出汁率达到95.1%,浊度为36.3 NTU;黄瓜汁酶解时间60 min,果胶酶添加量0.5%,酶解温度40 ℃,在此条件下出汁率达到93.2%,浊度为60.7 NTU;西芹汁酶解时间60 min,纤维素酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到92.1%,浊度为33.3 NTU。结论:在最佳酶解工艺条件下制得的蔬菜汁色泽清亮、甘甜爽口,具有一定的开发价值,可用于制备复合果蔬或蔬菜饮料的原料。

Optimization of Enzymatic Hydrolysis on Vegetable Juice of Carrot,Tomato,Cucumber and Celery

Objective:To optimize the technologiacal parameters of enzymolysis process on the vegetable juice of carrot,tomato,cucumber and celery juice. Methods:Pectinases and cellulases were added into the vegetable juice for enzymolysis during the juice extraction. Single factor experiments and orthogonal tests were conducted to optimize the enzymolysis conditions(enzymolysis time,enzyme addition,enzymolysis temperature)using juice yield and turbidity as the indexes. Results:The optimal enzymolysis conditions were as follows. For the treatment of carrot juice,enzymatic treatment time was 60 min with 0.4% pectinase at temperature of 40 ℃. Under these conditions,the obtained extraction rate and turbidity of carrot juice were 84.7% and 54.3 NTU. For the treatment of tomato juice,treatment time was 40 min with 0.2% pectinase at temperature of 40 ℃. Under the conditions,the obtained extraction rate and turbidity of tomato juice were 95.1% and 36.3 NTU. For the treatment of cucumber juice,reaction time was 60 min with 0.5% pectinase at temperature of 40 ℃. Under the conditions,the cucumber juice extraction rate and turbidity were 93.2% and 60.7 NTU. For the treatment of cucumber juice,reaction time was 60 min with 0.4% cellulase at temperature of 40 ℃. Under the conditions,the cucumber juice extraction rate and turbidity were 92.1% and 33.3 NTU. Conclusion:The vegetable juice with such optimal enzymolysis parameters were tasteful with attractive color with exploring value to be used as materials for production of fruit and vegetable or combined vegetable juice beverages.