蓝莓汁酶法提取工艺研究

Study on Enzymatic Extraction Process of Blueberry Juice

以蓝莓为原料,通过单因素试验和正交试验,对蓝莓汁提取工艺进行优化。结果表明,蓝莓汁的最佳提取工艺条件为超声功率200 W、超声时间30 min、果胶酶添加量0.25%、酶解温度45℃、酶解时间120 min,在此条件下蓝莓出汁率可达70.2%。

The extraction technology of blueberry juice was optimized by single factor and orthogonal experiment.The results showed that the optimum enzymolysis extraction process conditions of blueberry juice were as follows:ultrasonic power 200 W,ultrasonic time 30 min,pectinase addition 0.25%,enzymolysis temperature 45℃,enzymolysis time 120 min.Under the optimum extraction process conditions,the juice yield of blueberry was 70.2%.