食品科学

• 工艺技术 • 上一篇    下一篇

正交试验优化四川三台米枣汁澄清工艺

黄 彭,蒲有能,秦 文,李传桂   

  1. 1.四川农业大学食品学院,四川 雅安 625014;2.三台县科学技术局,四川 三台 621100
  • 出版日期:2013-09-25 发布日期:2013-09-27

Optimization by Orthogonal Array Design of Clarification of Jujube Juice from Ziziphus jujuba Mill ‘Mi Zao’ Growing in Santai, Sichuan

HUANG Peng,PU You-neng,QIN Wen,LI Chuan-gui   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
    2. Santai Science and Technology Bureau, Santai 621100, China
  • Online:2013-09-25 Published:2013-09-27

摘要:

以米枣为原料,探讨米枣热烫、果胶酶澄清主要加工工艺参数。采用单因素试验、组合试验和正交试验确定热热烫最佳条件95℃、3min,在此条件下米枣汁褐变指数为0.124,出汁率为56.0%;果胶酶澄清的最适条件为果胶酶用量0.12g/100mL、酶解温度45℃、酶解时间2.5h、酶解pH3.5。在此条件下所得米枣汁澄清度为93.24%,浊度为78.32,果胶试验为“-”。

关键词: 热烫, 果胶酶, 澄清, 米枣

Abstract:

The clarification of ‘Mi Zao’ jujube juice was investigated using blanching followed by pectin treatment. The
optimum blanching conditions were determined as 95 ℃ and 3 min, and the browning index of the jujube juice blanched
under the optimized conditions was 0.124 and juice yield was 56.0%. The optimum enzymatic treatment conditions were
found to be an enzyme dosage of 0.12 g/100 mL, 55 ℃, 2.5 h and pH 3.5. After the optimized treatment, the clarity and
turbidity were 93.24% and 78.32, respectively, and pectin test was negative.

Key words: blanching;pectinase;clarification;‘Mi Zao&rsquo, jujube