猕猴桃冷冻破壁离心取汁工艺

Production of Kiwifruit Juice by Freezing and Thawing for Cell Wall Disruption and Centrifugation

根据缓慢冻结破坏细胞壁的原理,采用冻融离心取汁新工艺制取猕猴桃果汁,对冷冻破壁和离心工艺参数进行单因素和正交试验分析。结果表明:冷冻破壁离心取汁工艺所制备的果汁在出汁率、VC含量、透光率及色泽方面都明显优于传统榨汁工艺,最佳工艺条件为切片厚度0.6cm、-14℃冷冻10h、30℃解冻30min、3000r/min离心20min、100目过滤。

According to the principle that slow freezing causes cell wall damage,a process for the production of kiwifruit juice was designed based on freezing and thawing for cell wall disruption and centrifugation.Optimal process conditions for freezing,thawing and centrifugation were investigated using single factor and orthogonal array design methods.Results indicated that the productivity,vitamin C content,transmittance and color of kiwifruit juice produced using this process were obviously superior to the juice from traditional squeezing.Slice thickness of 0.6 cm,freezing time of 10 h at -14℃,thawing time of 30 min at room temperature,centrifugation time of 20 min at 3000 r/min and filtration pore size of 100 mesh were found optimum.