灵武长枣原汁生产工艺的研究

Study on Technology of Fresh Lingwu Long Jujube Juice

以宁夏灵武长枣为原料,采用酶解法处理提取鲜枣原汁,通过单因素及正交试验,确定了鲜枣原汁生产的最佳工艺条件为:料水比1∶1.5,果胶酶0.25%,酶解温度50℃,酶解时间4h,可溶性固形物含量可达25.3%;在原汁中添加0.1%CMC和0.05%琼脂的组合稳定剂及0.0151g/mL的异VC钠+柠檬酸,置于37℃恒温条件下7天,鲜枣混浊汁无分层现象,均匀一致,口感细腻,枣香浓郁;对鲜枣原汁杀菌条件的优化结果表明,以75℃恒温30min杀菌效果较为理想,枣汁无任何不良现象出现,符合国家标准GB10792-89。

Lingwu long jujube of ningxia were used as raw materials to research the measures for extracting jujube juice with pectinase enzymes. Through single-factor experiments and orthogonal test, the optimal process conditions of fresh Lingwu long jujube juice were determined as follows： ratio of materials and water was 1：1.5, 0.25% pectinase, extracting temperature 50℃ and enzymolysis time 2.5 h, and soluble solids content of jujube juice was 25.3%. Adding 0.1% CMC and 0.05% agar as combination stabilizers and 0.015 1 g/mL d-sodium erythorbate and citric acid in juice after stored at 37 ℃ for 7 days, the fresh jujube cloudy juice tastes good and delicate, uniform, without stratified phenomenon. The optimization results showed that, the optimum sterilization conditions of fresh jujube juice were 75 ℃ for 30 min, and no bad phenomenon appeared. It comformed to the international standard of GB 10792-89.