“米邦塔”仙人掌汁的营养特性及酶法澄清研究

STUDY ON THE NUTRITIONAL COMPONENTS AND ENZYMATIC CLARIFICATION OF OPUNTIA MILPA ALTA JUICE

对仙人掌汁营养成分及果胶酶法澄清仙人掌汁的工艺条件进行研究。结果表明,仙人掌汁中高钾低钠,钾钠比13.4:1,SOD活力103.97U/mL,多糖1.96%,由成分分析可知,仙人掌汁是一种集多功能成分于一身的营养物质;采用响应面分析确定果胶酶澄清汁液时的最佳酶解工艺条件:酶加量0.14g/L、酶解时间1.8h、CaCl2添加量0.215g/L、酶解温度50℃、反应液pH4.5,所得汁的透光率达到94.2%。

This article has studied the nutritional components of Opuntia Milpa A lta juice and the clarification of Opuntia Milpa Alta juice using pectase. The result showed that Opuntia Milpa Alta juice was a kind of juice which contained high concentration K and low concentration Na, the ratio of K and Na was 13.4：1,SOD in the juice reached 103.97 U/mL, the content of polysaccharide was 1.96 %,from the analysis of components we have known that Opuntia Milpa Aha juice was a kind of juice which contained many functional components;corresponding response surface analysis were used to obtain the optimal parameters of processing.The optimum conditions of extraction were as follows：0.14 g/L adding pectase, reaction time 1.8 h, 0.215 g/L adding CaC12,temperature 50℃,pH 4.5. The final juice had a transmittancy 94.2 %.