关键词: 胡萝卜汁, 果胶, 果胶酶, 微胶囊, 喷雾干燥

Abstract: The carrot is widely planted in most provinces of China. It’s being known for its high content of β-carotene, vitamins, minerals in carrot. The micro-encapsulation technique was used for producing a powder of ready to drink of carrot by enzymaticpreparation. Liquid Pectinex Ultra SP-L and Pectinex SMASH XXL were used for hydrolysis of carrot juice to improve the yield of juice. The amount of Pectinex Ultra SP-L and Pectinex SMASH XXL for optimal enzymatic preparation is 0.09ml/kg and 0.18ml/kg carrot juice, respectively. The optimal hydrolysis period and temperature were 2h and 50℃. The yield of carrot juice was increased by 82.8% using enzymatic preparation. A powder of ready to drink of carrot juice was prepared by adding 15% of corn oil, 3% of emulsifiers, 3% of sodium caseinate and 40% of maltodextrin into enzymatic prepared carrot juice using micro-encapsulation and spray drying techniques. A more extended usage of powder of carrot was achieved, it could be ready to drink or used as an ingredient for producing formulated food.

Key words: carrot juice, pectin, pectinase, micro-encapsulation, spray drying