龙眼菠萝复合果酒制备酶解条件的优化

Optimization of Pectinase Treatment Conditions for Preparation of Longan-Pineapple Compound Wine

以龙眼(Dimocarpus longan)和菠萝(Ananas comosus)果实为原料制备复合果酒,采用果胶酶酶解处理龙眼菠萝复合果汁以提高果酒的得率和澄清度,通过单因素试验和正交试验优化酶解条件。结果表明,果胶酶添加量对龙眼菠萝果酒的得率和澄清度影响最大,其次是酶解时间和酶解温度,酶解pH的影响最小。酶解处理的最佳条件组合为果胶酶添加量占混合果肉质量的0.4%、酶解时间2.5 h、酶解温度45℃、酶解pH 3.5。在最优条件组合下酶解后龙眼菠萝复合果酒的得率和透光率分别为92.3%和91.9%。

Longan(Dimocarpus longan) and pineapple(Ananas comosus) fruit were used as raw material to prepare longanpineapple compound wine.Pectinase was applied to treat the longan-pineapple compound juice to improve the yield and clarification of the compound wine.Single factor tests and orthogonal design was conducted to optimize the pectinase treatment conditions.The results showed that the additive amount of pectinase was the main impact factor for the yield and clarification of the compound wine,followed by enzymatic time and temperature,the minimal impact factor was pH.The optimal conditions were pectinase dose,0.4% of the mass of compound juice;enzymatic time,2.5 h;enzymatic temperature,45 ℃;pH 3.5.The yield and clarification degree of the compound wine was 92.3% and 91.9%,respectively under the optimized conditions.