菠萝蜜果汁加工工艺的研究

Study on processing technology of jackfruit juice

以成熟的菠萝蜜果实为原料,采用单因素和正交试验,研究了澄清型菠萝蜜果汁的酶解工艺条件及调配方法。结果表明:用果胶酶酶解菠萝蜜果汁有明显的澄清效果,酶解菠萝蜜果汁的优化工艺条件为酶解温度50℃、酶解时间2.5h、果胶酶用量0.1%;酶解后的菠萝蜜果汁的最佳配方为糖度20°Bx、柠檬酸0.1%、抗坏血酸0.06%。

With ripe jackfruits as the raw material, the technological conditions for enzymolysis of clear jackfruit juice and the methods of formulating it were studied, by single-factor and orthogonal experiments. The results indicated that jackfruit juice was well clarified with pectinase, that the optimized technological conditions for enzymolysis of jackfruit juice were 50℃, 2.5 h and pectinase 0.1%, and that the optimal formula of the juice after enzymolysis was 20° Bx, citric acid 0.1% and ascorbic acid 0.06%.