酶水解制备紫甘薯山楂复合汁的工艺优化

Process Optimization for Preparation of Compound Purple Sweet Potato-haw Juice Using Commercial Enzymes

以紫甘薯和山楂为原料,通过在紫甘薯液化浆中添加山楂提取液,利用糖化酶和果胶酶双酶水解制备紫甘薯山楂复合汁,基于单因素实验结果,设计了四因素三水平的正交试验,对影响酶水解的主要因素(糖化酶用量、果胶酶用量、水解温度及时间)进行了优化,研究酶水解条件对复合汁中可溶性固形物、还原糖、总黄酮、花青素的含量影响。结果表明:糖化酶用量0.60mL/L、果胶酶3.00‰、酶解温度60℃和酶解时间80min,在此条件下得到紫甘薯山楂复合汁中可溶性固形物为11.5%、还原糖88.50g/L、总黄酮1.76g/L、花青素178.47mg/L、总酸6.30g/L、氨基酸1.09g/L。酶水解可有效制备紫甘薯山楂复合汁。

Purple sweet potato and haw were used as the raw materials to prepare compound juice by adding haw extract to liquefied purple sweet potato pulp through enzymolysis with glucoamylase and pectinase. Based on the results of a single-factor experiment, a 4-factoe 3-1eve1 orthogonal experiment was designed and used to optimize the major factors affecting enzymolysis, such as glucoamylase dosage, pectinase dosage, enzymolysis temperature and time. In addition, a study was conducted on the effects of enzymolysis conditions on the contents of soluble solids, reducing sugars, flavonoids and anthocyanins in the juice. The results showed the optimal enzymolysis conditions as follows： glucoamylase dosage 0.60mL/L, pectinase dosage 3.00%o, enzymolysis temperature 60~C and enzymolysis time 80rain. Under these conditions, the compound juice obtained contained soluble solids 11.5%, reducing sugars 88.50g/L, flavonoids 1.76g/L, anthocyanins 178.47mg/L, total acids 6.30g/L, and amino acids 1.09g/L. The results demonstrated that the preparation of compound purple sweet potato-haw juice using commercial enzymes is feasible.