山茱萸鲜果原汁技术研究

Study on the processing technology of fresh cornus fruit clear juice

以山茱萸鲜果为原料,通过连续预煮软化,酶解液化、离心出汁的方法得到山茱萸原果汁,经澄清加膜过滤、真空浓缩等食品加工技术制成浓缩汁。通过研究山茱萸鲜果原汁的加工工艺,得出鲜果最佳软化条件为:软化温度80℃,软化时间30 min,果水比为1∶4;酶解液化最佳条件为:酶解温度50℃,酶添加量0.05%,酶解时间90 min。酶解后的山茱萸果浆经巴氏杀菌灭酶后,通过卧式螺旋沉降离心机(3000 r/min)进行汁渣分离,得到含果肉极少的原汁,为山茱萸浓缩汁的生产提供理论依据和大规模工业化生产工艺参数。

This experiment aimed to process cornus fruit concentrate by fresh cornus fruit. The concentrate was made by these technologies of continuous cooking,enzyme liquidized,centrifugate,clarifying and membrane filter,vacuum concentration.The result showed that,temperature of cooking was 80 ℃,time of cooking was 30 min,ratio of fruit and water was 1 ∶ 4; temperature of enzyme was 50 ℃,additive amount of enzyme was 0.05%,time of enzyme was 90 min.The thick liquid of fruit was pasteurized and centrifuged by centrifugation at 3000 r / min.Some technologic parameters were obtained from the experiment,they were used as a guide to produce cornus concentrate and industrialized parameters.