山楂果汁的加工工艺研究

Study on the Processing Technology for Hawthorn Juice

[目的]通过对山楂果汁加工关键参数的研究,确定山楂果汁的加工工艺。[方法]设计3个正交试验,分别研究了山楂果汁的配方、果汁出汁率以及果汁澄清效果的最佳工艺条件。[结果]山楂果汁最佳配方为原汁质量浓度40%,白砂糖质量浓度11%,糖酸质量比35∶1;山楂的最佳出汁率工艺条件为果胶酶浓度为0.06%,酶解温度45℃,酶解时间2 h;为使果汁达到最佳的澄清效果,可加入0.04%壳聚糖、3%皂土和0.30%明胶进行处理。[结论]研究为山楂果汁的工业化生产奠定了基础。

[ Objective ] To study the major processing parameters of hawthorn juice and determine the best processing conditions. [ Method ] Three orthgonal experiments were designed to study the best hawthorn juice formula, juice yield and juice clarification effect. [ Result ] The best formula was 40% of raw juice, 11% of sugar and 35：1 of sugar-acid ratio. The rate of juice extraction reached 50% by adding 0.06% pectinase and enzymolysis for 2 h at 45 ℃. Adding chitosan of 0.06% , bentonite of 3% and gelatine of 0.3% were effective for solving the clarification of the juice. [ Conclusion] The study lays foundation for the industrialized production of hawthorne juice.