复合酶解及大曲糖化对柿子出汁率和还原糖度的影响

Effects of mix enzymolysis and saccharification of Daqu on juice yield and reducing sugar content of persimmon

柿子汁的获取是柿子酒、柿子醋生产的关键工序,其中出汁率和糖度低是产业化的瓶颈,为了提高柿子出汁率和糖度、延长生产周期,文中以陕西彬县的新鲜柿子为原料,采用催熟、复合酶酶解和大曲糖化等技术提取柿汁,研究了影响出汁率和糖度的因素,通过正交试验对复合酶解和糖化条件进行了优化,分析了酶解前后营养成分的变化.结果表明,复合酶解和大曲糖化可以提高柿汁的出汁率和糖度,在果胶酶用量0.03%、纤维素酶用量0.015%、酶解温度50℃、对柿子果浆酶解2.5h,然后,在大曲用量2wt%、温度60℃条件下糖化2.5h,柿子出汁率可达64.43%、还原糖含量为120.27g/L、总酸含量为1.72g/L、总黄酮含量为0.113g/L、多酚含量为0.218g/L、维生素C含量为0.060g/L.与不经过酶解、糖化处理的柿子出汁率和还原糖含量相比分别提高了25.85%和51.87%,而其他营养成分则基本保持不变.

Preparation of persimmonjuice is the key step and bottleneck for the technological development and industrialization of persimmon wine or vinegar,because it is very difficult to get a ideal persimmonjuice with high sugar content and high juice yield.In order to enhance the rate of persimmonjuice,reduction sugar content and extend the production time,in this paper,the fresh persimmonfruit from Bin County,Shaanxi Province,was used as a raw material to extract persimmonjuice through artificial ripening,compound enzymolysis,Daqu saccharification and many other steps.The factors affecting persimmonjuice rate and reduction sugar content were investigated.The technological conditions of the compound enzymolysis and Daqu saccharification were optimized by orthogonal experiment and the changes of some nutrimental component content during saccharification were analyzed.The results showed that the compound enzymatic hydrolysis and Daqu saccharification can increase both the extraction rate of persimmonjuice and the reducing sugar content.When the extraction conditions are the pectin enzyme dosage of 0.03%,cellulose enzyme dosage of 0.015%,enzymolysis temperature at 50℃,the persimmonfruit pulp was enzymolysized for 2.5 h,the enzymolysize juice was obtained.Then under the condition of Daqu dosage is 2 wt%,saccharification temperature at 60 ℃,the obtained juice was saccharified for 2.5 h,the persimmonjuice yield could reach to 64.43%,the reducing sugar content is 120.27 g/L,total acid content is 1.72 g/L,total flavonoids content is 0.113 g/L,polyphenol content is 0.218 g/L,vitamin C content is0.060 g/L.The rate of juice and reducing sugar content increase by 25.85%and 51.87%compared not enzymolysis and saccharification,and other nutrients are remain unchanged.