摘要
通过出汁率、稳定性、花色苷含量、色泽和理化性质等指标研究果胶酶SOD03004对蓝莓汁的澄清工艺。蓝莓浆在酶质量浓度60、80、100 mg/L,温度45℃条件下,分别酶解40,60,90 min。试验结果表明,80 mg/L酶酶解60 min,可最大程度节约加工成本,确保高出汁率,悬浮稳定性,澄清度以及可溶性固性物含量和可滴定酸浓度。在该浓度下,其花色苷含量及色泽不如酶解40 min的。经综合考量,最佳酶解工艺条件:酶质量浓度80 mg/L,酶解时间60 min。
By measuring juice yield,stability,anthocyanin content,color and physicochemical properties,we stud-ied the pectinase SOD03004（Nov company）＇s clarification technology on blueberry juice.Put the blueberry pulp in 60,80,100 mg/L enzyme concentration、 temperature 45 ℃ and enzymatic hydrolyzed for 40,60,90 min.The results showed that enzymatic hydrolyzing 80 mg/L,60 min can save processing cost at the greatest degree,and can guarantee the high juice yield,suspension stability,clarity and soluble solids content and titratable acid concentration.Although this enzy-matic hydrolysis qualification is not better than the parameter of 80 mg/L,40 min on anthocyanin content and color pa-rameter,we determined the enzyme concentration 80 mg/L,enzymolysis 60 min as the optimum enzymatic hydrolysis con-ditions finally after considered all factors.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第12期97-102,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"十一五"科技支撑计划(863计划)项目(No.2011BAD05B05
No.2011BAD05B09)
关键词
蓝莓汁
酶解
出汁率
稳定性
blueberry juice
enzymatic hydrolysis
juice yield
stability
