双酶水解制备黑莓澄清汁的工艺优化

Process optimization of preparation of clarified blackberry juice using two commercial enzymes

为提高黑莓汁的出汁率和澄清度,保持黑莓特有的营养成分,选用黑莓为试验材料,采用果胶酶和果浆复合酶进行处理,探讨两酶联合使用对黑莓汁的澄清效果。以出汁率为指标,通过响应面分析,对其酶解工艺进行优化。结论:结果表明:加酶量(0.05%～0.15%)对黑莓出汁率的影响极显著(P<0.01),酶解温度(40～50℃)和酶解时间(2.0～3.0h)影响不显著(P>0.05);最佳酶解工艺条件为:果胶酶与果浆复合酶酶活比为1︰1,加酶量0.13%、酶解温度42.6℃、酶解时间2.5h。在此条件下,出汁率为79.5%,花色苷质量浓度为676.24mg/L,可溶性固形物质量分数为9.0%,浊度降低,酸度提高,不含果胶,品质得到改善。

The aim of this study was to optimize parameters（enzyme additive amount,enzyme hydrolyzing time and enzyme hydrolyzing temperature） for enhancing the blackberry juice yield by using response surface method（RSM） with the treatment of the mixture of pectinase and multiplexed pectinase.Taking the juice yield as indexes,the conditions of enzymatic treatment were optimized by using response surface method（RSM）.With the optimal treatment with the mixture of pectinase and multiplexed pectinase preparation,the maximal juice yield was obtained.The results showed that the optimal enzymatic treatment conditions were as follows：the ratio of the two enzyme＇s activity was 1：1,the enzyme additive amount was 0.13%,the enzyme hydrolyzing temperature was 42.6℃ and the enzyme hydrolyzing time was 2.5 h.Under these conditions,the maximal juice yield was 79.5%,the anthocyanins content of the juice was 676.24 mg/L,the soluble solid content was 9.0%,turbidity was decreased,acidity was increased,no pectin included and its quality was improved remarkably.