澄清型石斛红枣复合果汁饮料加工工艺研究

Study on the Technique of Clarification Compound Fruit Beverage of Dendrobium officinale and Red Dates

以铁皮石斛和红枣为原料,对石斛红枣汁酶法澄清技术进行研究。单因素试验结果表明,铁皮石斛35 g/L,红枣35 g/L制作的石斛红枣汁具有最好的感官品质。以透光率和褐变度为指标,在单因素基础上,利用纤维素酶和果胶酶对石斛红枣汁进行澄清,通过正交试验设计优化石斛红枣汁澄清工艺技术参数。结果表明:在酶添加量为0.05 g/L,复合酶质量比2.5∶1、酶解时间45 min和酶解温度60℃条件下,澄清效果最佳,透光率为89.87%,褐变度为0.476,澄清后饮料清亮透明、风味好。

The processing technology of a clarified Dendrobium officinale and red dates compound fruit beverage was studied. The result of single factor experiment showed that the sensory quality of the compound juice was optimal for Dendrobium officinale of 35 g/L and red dates of 35 g/L. The compound fruit beverage was treated by pectinase and cellulose. Based on single-factor experiment,orthogonal design was used to research the influences of complex enzyme dosage,enzyme proportion,enzymolysis time and temperature on light transmittance and browning degree. The results indicated that the optimum technical parameters was enzyme dosage of 0.05 g/L,enzyme proportion of 2.5 ∶ 1(mass ratio),enzymolysis time of 45 min and enzymolysis temperature of 60 ℃. Under above conditions,light transmittance of the clarified compound juice was 89.87 % and browning degree was0.476. After clarification,the clarified Dendrobium officinale and red dates compound fruit beverage had transparent color and good flavor.