食品科学 ›› 2010, Vol. 31 ›› Issue (18): 55-58.doi: 10.7506/spkx1002-6630-201018013

• 工艺技术 • 上一篇    下一篇

猕猴桃冷冻破壁离心取汁工艺

吴树青,董 明* ,王 强,刘延娟   

  1. 安徽农业大学茶与食品科技学院
  • 收稿日期:2009-12-16 修回日期:2010-06-04 出版日期:2010-09-25 发布日期:2010-12-29
  • 通讯作者: 董明 E-mail:dongm58@163.com

Production of Kiwifruit Juice by Freezing and Thawing for Cell Wall Disruption and Centrifugation

WU Shu-qing,DONG Ming*,WANG Qiang,LIU Yan-juan   

  1. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
  • Received:2009-12-16 Revised:2010-06-04 Online:2010-09-25 Published:2010-12-29
  • Contact: DONG Ming E-mail:dongm58@163.com

摘要:

根据缓慢冻结破坏细胞壁的原理,采用冻融离心取汁新工艺制取猕猴桃果汁,对冷冻破壁和离心工艺参数进行单因素和正交试验分析。结果表明:冷冻破壁离心取汁工艺所制备的果汁在出汁率、VC 含量、透光率及色泽方面都明显优于传统榨汁工艺,最佳工艺条件为切片厚度0.6cm、- 14℃冷冻10h、30℃解冻30min、3000r/min 离心20min、100 目过滤。

关键词: 猕猴桃, 冷冻破壁, 离心取汁, 出汁率, VC

Abstract:

According to the principle that slow freezing causes cell wall damage, a process for the production of kiwifruit juice was designed based on freezing and thawing for cell wall disruption and centrifugation. Optimal process conditions for freezing, thawing and centrifugation were investigated using single factor and orthogonal array design methods. Results indicated that the productivity, vitamin C content, transmittance and color of kiwifruit juice produced using this process were obviously superior to the juice from traditional squeezing. Slice thickness of 0.6 cm, freezing time of 10 h at -14 ℃, thawing time of 30 min at room temperature, centrifugation time of 20 min at 3000 r/min and filtration pore size of 100 mesh were found optimum.

Key words: kiwifruit, freezing and thawing, juice from centrifugation, juice productivity, vitamin C

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