不同取汁工艺对青竹梅出汁率及品质的影响

Effects of different juice extraction processes on juice yield and quality of Prunus mume

目的探讨不同取汁工艺对青竹梅出汁率及品质的影响。方法以新鲜青竹梅为实验材料,研究水浴提取法、超声波辅助提取法和复合酶法对青竹梅出汁率的影响,对比分析3种方法在最优条件下的出汁率、可溶性固形物、可滴定酸、总糖、类黄酮和总酚等指标差异。结果水浴提取法最优工艺料液比1:4(g:mL),水浴温度80℃,水浴时间60min,出汁率52.4%;超声波辅助提取法最优工艺:料液比1:4(g:mL),超声波功率140 W,提取温度60℃,提取时间20 min,出汁率53.2%;复合酶解法最优工艺:果胶酶添加量为0.6%,纤维素酶添加量为0.2%,酶解温度40℃,酶解时间90 min,出汁率66.6%。结论3种方法均可有效提高青竹梅出汁率,但复合酶法出汁率最高且综合营养成分提取效果最好。

Objective To investigate the effects of different juice extraction techniques on the juice yield and quality of Prunus mume. Methods The fresh Prunus mume was used as experimental material to study the effects of water bath extraction method,ultrasonic-assisted extraction method and enzymatic hydrolysis method on the juice yield. The 3 methods were compared under optimal conditions with nutritional index,such as juice yield,soluble solids,titratable acid,total sugar,flavonoids and total phenol. Results The optimal process of water bath extraction as follows,material to liquid ratio was 1:4(g:mL),temperature was 80 ℃,time was 60 min,and the juice yield was 52.4%. The optimal process of ultrasonic-assisted extraction method as follows,material to liquid ratio was 1:4(g:mL),ultrasonic power was 140 W,extraction temperature was 60 ℃,time was 20 min,and the juice yield was 53.2%. The optimal process of enzymatic hydrolysis extraction as follows,pectinase addition was 0.6%,cellulase addition was 0.2%,temperature was 40 ℃,time was 90 min,the juice yield was 66.6%. Conclusion All the three methods can effectively improve the juice yield of Prunus mume,but the enzymatic hydrolysis extraction has the highest juice yield and the best comprehensive nutrient extraction.