酶法液化火龙果果浆的工艺研究

The Processing of Enzymatic Liquefaction of Pitaya Juice

本文研究了采用酶解法处理火龙果果浆的影响效果,并以火龙果果浆处理后的黏度和出汁率为指标,探讨最佳工艺条件。先进行单因素实验确定温度、时间、酶的添加量、pH值的最适取值范围,再通过试验确定单一酶和复合酶种类的最佳选择,最终使用L9(34)正交试验确定火龙果果浆液化的最佳工艺条件,并对最佳工艺条件进行验证。研究表明,在温度为50℃、时间为45 min、各种酶的添加百分含量为0.07%、pH值为4.3的条件下,用果胶酶、纤维素酶和半纤维素酶组成的复合酶处理新鲜火龙果果浆为最佳的工艺条件,处理后的火龙果果浆黏度大幅下降,出汁率明显提高,黏度较空白对照下降170.5 mPa·s,出汁率提高14.8%,且色泽口感保持良好,且作为调配饮料原料酸度在可接受范围内。

The effects of enzymatic hydrolysis on the fi＇uit pulp were investigated in this study. The optimum conditions were investigated based on the viscosity and juice yield of the pitaya juice. On the base of single factor analysis, the suitable temperature, time, enzyme dosage and the best value range of pH value were determined, and then the best choice of single enzyme and compound enzymes were confirmed. Eventually, the optimum technical conditions for liquidizing pitaya juice were confirmed by L9 （34） orthogonal analysis and the optimum technological conditions were verified. The combination ofpectinase, cellulase and hemicellulase was used under the conditions of temperature 50~C, time 45 min, enzyme adding quantity 0.07% and pH value 4.3. Under these conditions, the pitaya purees viscosity was sharply decreased by 170.5 mpa＇s and juice yield was obviously increased by 14.8%. Besides, the pitaya juice had good color and acceptable taste.