酶解条件对红枣汁主要成分的影响

Effects of the enzymolysis conditions on primary nutrition components of jujube juice

以延川团枣为材料,在前期单因素试验的基础上采用正交设计试验方案,对温度、提取时间和酶用量等提取红枣汁的工艺参数进行优化。结果表明:影响红枣汁中可溶性固形物、维生素C和总糖含量的因素大小顺序为温度、提取时间、酶用量。温度的影响达到显著,而提取时间和酶用量未达到显著。在温度40℃、提取时间4h和酶用量2400mg/L时,红枣汁中可溶性固形物含量13.9%、维生素C含量0.32mg/(100mL)、总糖含量9.37%,具有较好的提取效果。

Based on the single experiment, orthogonal experiment was designed to optimize extraction technology parameters such as temperature, extraction time and enzyme dosage of jujube juice from Zizyphus Jujube Mill （Tuanzao） grown in Yanchuan Shaanxi Province. The results show that the influencing degree of technology parameters on soluble solids, the content of vitamin C and total sugar follows the order of temperature〉 extraction time 〉enzyme dosage and the ones of temperature is significant while the ones of extraction time and enzyme dosage is not significant. Under the condition of temperature 40℃, extraction time four hours, enzyme dosage 2400 mg/L, the extraction effects is better with the soluble solids content of 13.9%, vitamin C content of 0.32 mg/（100 mL） and total sugar content of 9.37% in jujube juice.