酶-热浸提法提高野樱莓出汁率的工艺优化

为了提高野樱莓果汁的出汁率,以野樱莓原果的可溶性固形物含量为基础进行出汁率计算,对野樱莓榨汁工艺进行优化。先采用酶解法第一次榨汁,得到的果渣再采用热浸提法进一步榨汁,分别在单因素实验的基础上,采用正交试验、响应面试验对酶解法、热浸提法的工艺进行优化。结果表明,酶解法提取野樱莓果汁最优工艺条件为酶用量0.20%,酶解时间2 h,酶解温度50 ℃。在此最佳酶解工艺条件下,野樱莓果汁出汁率为77.70%±0.88%;热浸提的最优工艺条件为水料比21:1,浸提温度63 ℃,浸提时间4.2 h。浸提液与酶解后榨汁获得的果汁混合测得总出汁率为94.07%±0.19%。酶法-热浸提后的总出汁率相较于单一榨汁工艺(出汁率57%)提高了37%。

Optimization of Enzyme-hot Extroction Process for Improving Juice Yield of Aronia melanocarpa

In order to improve the juice yield of Aronia melanocarpa juice, the juice yield was calculated based on the soluble solid content of Aronia melanocarpa raw fruit, and the Aronia melanocarpa extraction process was optimized. The juice was firstly extracted by enzymatic hydrolysis, and the obtained pomace was further juiced by hot dip extraction method. On the basis of the single factor experiment separately, the orthogonal test and response surface test were used to optimize the process of enzymatic hydrolysis and hot leaching. The results showed that the optimum conditions for enzymatic hydrolysis of Aronia melanocarpa juice were as follows:enzyme addition 0.20%, enzymolysis time 2 h, and enzymolysis temperature 50℃. Under the optimum extraction process conditions, the juice yield of Aronia juice was 77.70%±0.88%. The optimum process conditions were a water to material ratio of 21:1, extraction temperature of 63℃, extraction time of 4.2 h. The total juice yield was 94.07%±0.19% when the extract was mixed with the juice obtained after the enzymatic hydrolysis. The total juice yield after enzymatic-thermal extraction was about 37% higher than that of the juice only process (the juice yield was 57%).