酶解法提取蓝莓果汁的研究

为提高蓝莓果汁的提取率和营养品质，利用酶解技术，在单因素试验的基础上进行正交试验优化酶解工艺条件，并对果汁出汁率、总可溶性固形物、花青素含量进行测定。结果表明，酶解法提取蓝莓果汁最优工艺条件为果胶酶∶纤维素酶=3∶1，酶用量0.20%，酶解时间180 min，酶解温度50 ℃。在此最佳酶解工艺条件下，蓝莓果汁出汁率为73.37%，总可溶性固形物含量为11.8 °Bx，花青素含量为300.7 mg/kg。

Research on the extraction of blueberry juice by enzymolysis method

In order to improve the extraction rate and nutritional quality of blueberry juice, using enzymatic hydrolysis technology, on the basis of single factor experiments, the enzymolysis conditions were optimized by orthogonal experiments, and the juice yield, total soluble solid (TSS) and anthocyanidins content were determinated. The results showed that the optimum enzymolysis extraction process conditions of blueberry juice were pectinase∶cellulase 3∶1, enzyme addition 0.20%, enzymolysis time 180 min, temperature 50 ℃. Under the optimum extraction process conditions, the juice yield of blueberry juice was 73.37%, the contents of TSS and anthocyanidins were 11.8 °Bx and 300.7 mg/kg, respectively.