复合酶法制取蓝莓汁的工艺优化研究

Study on Ptimization of Blueberry Juice Preparation Process by Complex Enzyme

蓝莓鲜果保鲜期较短,常加工成蓝莓汁。在制汁过程中,蓝莓果中的果胶类、纤维素等物质会降低果实的渗透性,导致出汁率低。本试验以鲜蓝莓为原料,采用单因素试验和响应面法研究了果胶酶与纤维素复合酶的配比、酶解温度以及酶解时间对蓝莓出汁率的影响,探索了提高蓝莓出汁率的工艺条件。结果表明,果胶酶与纤维素复合酶的质量比为10:5,酶解温度为40℃,酶解时间为1 h时,蓝莓的出汁率达到最大,此时蓝莓的实际出汁率为69.45%,相对标准偏差为1.21%,预测的蓝莓出汁率为70.25%,说明本试验的优化参数具有可操作性。

Blueberries are usually made into juice for they have a short shelf life.During the preparation of blueberry juice,the permeability of blueberries will reduce by pectin and cellulose.In this paper,blueberry was used as raw material to study the effect of compound enzyme(pectinase:cellulose)ratio,enzymatic hydrolysis temperature and enzymatic hydrolysis time on the juice yield of blueberry,so as to explore the optimum technology of increasing the juice yield of blueberry juice.The response surface design was used to optimize the processing technology of the blueberry juice by the composite enzyme method.The experimental results showed that the ratio of compound enzyme(pectinase:cellulase)was 10:5,the enzymatic hydrolysis temperature was 40℃,and the enzymatic hydrolysis time was 1 h.The juice yield of blueberry could reach the maximum.The average juice yield was 69.45%,the relative standard deviation was 1.21%,and the predicted juice yield of blueberries was 70.25%.This result indicated that the optimized process parameters of this test were feasible.