摘要
三种取汁方法的实验结果表明,制取黑莓果汁采用酶法液化法,出汁率、果汁澄清度、可溶性固形物含量高;直接榨汁法出汁率和可溶性固形物含量较高,但果汁浑浊;浸提取汁法出汁率低,果汁稀薄,可溶性固形物含量低,但色素获得率高。酶解正交试验结果表明,果胶酶用量0.04%~0.06%,处理时间1~2h,处理温度45~55℃,黑莓浆果出汁率高,果汁得率在80%以上,果汁澄清,质量好,果汁透光率在90%左右。
Among of three different juice processing technics, the juice yield, the effect of defecating and the soluble solids concentration (SSC) of the syrup by enzyme-liquefaction are all higher; The juice yield and SSC of the syrup by direct pressing are higher but the syrup is thick; The juice yield and the SSC of the syrup by leaching is lower and the is thin, get more pigments are obtained. The enzyme-liquefaction orthogonal test showed that the juice yield of blackberry is beyond 80%, the effect of defecating is good, and the transparence is about 90% with 0.04%-0.06% pectinase under the temperature 45-55℃ for 2 h.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期172-175,共4页
Food Science
基金
国家科技部农业科技成果转化资金项目(2007GB2C100118)
南京市现代农业项目(200601034)
江苏省农业科技成果示范推广项目(BC2006325)
关键词
黑莓
果胶酶
出汁率
透光率
吸光度
Ablackberry
pectinase
juice yield
transparence
absorbency