保温处理提高南瓜汁悬浮稳定性的工艺研究

Thermostatic treatment technology for improving the suspending stability of pumpkin juice

为提高南瓜汁成品的稳定性,本文研究了保温时间、温度和pH值对南瓜汁生产过程中果胶含量和悬浮稳定性的影响,运用响应曲面法优化了影响南瓜汁悬浮稳定性的工艺条件。试验结果表明,保温时间和pH值对南瓜汁悬浮稳定性(以波长在660 nm处的吸光值表示)的交互作用显著(P<0.05)。保温处理的最优工艺参数为保温时间70.9 m in,温度43.8℃,pH值6.44,此时南瓜汁悬浮稳定性具有最大值(A660=0.502),与预测值一致。

In order to improve the suspending stability of pumpkin juice, the effects of thermostatic time, temperature and pH value on the suspending stability and pectin content of pumpkin juice were studied. Response Surface Methodology（RSM） was used to optimize the processing parameters. Results show that the interactive effects of time and pH value are significant （P 〈0.05）. The suspending stability of pumpkin juice is highest at the thermostatic temperature of 43. 8℃, pH value 6.44, thermostatic time 70. 9 min and the actual value （expressed as A660） of the suspending stability of pumpkin juice is 0. 502, which is consistent with the predicted Value.