超声辅助酶解制备黑莓清汁工艺及其协同效应

针对黑莓果汁加工过程中存在的出汁率低、品质不稳定等问题,运用响应面法研究超声波辅助复合酶(果胶酶+果浆酶)制备黑莓清汁的优化工艺条件,并对超声波辅助酶解提高黑莓果汁品质的协同效应进行解析。结果显示,超声辅助酶解制备黑莓清汁的最佳工艺条件为超声功率200 W、加酶量0.3%、酶解时间1.5 h、酶解温度45℃,在此优化条件下制备的黑莓清汁具有较高的出汁率(80.89%)和透光率(68.21%),对其品质和色泽稳定性分析得出,其花色苷含量和总酚含量明显高于单一酶解组,且色泽呈红色,在贮藏过程中具有较好的稳定性。采用扫描电子显微镜对处理后原料进行观察,结果表明,超声与酶产生协同效应,加速原料组织结构的破坏,提高黑莓清汁的制备效率。

Ultrasonic-Assisted Enzymatic Hydrolysis of Blackberry Juice and Synergistic Effect

In an effort to solve the problems of low yield and unstable quality during the processing of blackberry juice, response surface methodology was used to optimize the conditions for ultrasonic-assisted enzymatic processing of blackberry juice (with a mixture of pectinase and commercial enzyme preparation for juice processing). Moreover, the synergistic effect of ultrasonic and the enzymes on improving juice quality was analyzed. The results showed that the optimized process conditions were as follows: ultrasonic power, 200 W; enzyme concentration, 0.3%; hydrolysis time, 1.5 h; and temperature, 45 ℃. A higher juice yield of 80.89% and 68.21% transmittance were obtained under these conditions. The quality and stability analysis showed this juice had higher contents of anthocyanin and total phenols, and displayed a red color with better stability during storage as compared to enzymatic hydrolysis alone. Additionally, the results of scanning electron microscopy indicated that ultrasonic and the enzymes had a synergistic effect on destroying the cell structure of blackberries, thus increasing the efficiency of juice processing.