酶法制备鲜枣混浊汁

Optimization of Cloudy Jujube Juice Produced by Enzymatic Hydrolysis

以鲜枣为原料,通过酶法制备枣混浊汁,研究了酶解工艺对枣混浊汁理化特性的影响。结果表明:在100℃时鲜枣的最佳热处理时间为4 min,复合酶生产的枣混浊汁较单一酶有更好的悬浮稳定性,枣混浊汁悬浮颗粒的平均粒径也最小。通过响应面分析确定了复合酶加工枣混汁的适宜工艺条件为:酶配比m(纤维素酶)∶m(果胶酶)为3.08∶1,加酶量为0.002 8 g/dL,酶解时间为16.40 min,在此条件下,枣混浊汁的浊度、浊度保留率和VC含量分别为1.559、26.82%和0.422 mg/mL。

The processing technology of cloudy Jujube juice produced by enzymatic hydrolysis was studied. Fresh jujubes were raw material. The effect of heating time, enzyme preparation and enzyme hydrolysis conditions on physical and chemical properties of cloudy jujube juice were investigated. The results showed that the optimum condition was heating at 100℃ for 4 min, and the cloudy jujube juice produced by multi-enzyme （ the compound of pectinase and cellulase） had the better stability; the mean diameter of suspending particles for cloudy jujube juice was the smallest with multi-enzymes treatment which was 515. 814 nm. The optimum conditions for enzymatic hydrolysis of jujube juice by the response surface methodology were： enzyme mixture ratio（cellulase： pectinase） 3.08：1 （w/w）, enzyme concentration 0. 002 8 g/dL and enzymatic hydraolisis time 16.40min. Under the optimum conditions, the turbidity, turbidity retention rate and AA content were 1. 559, 26. 82% and 0. 422 mg/mL, respectively.