单宁酶和果胶酶联合酶解刺梨榨汁工艺的研究

Study on the Enzymatic Hydrolysis of Rosa roxbunghii Juice Extraction Process with Tanninase and Pectinase

为了提高刺梨汁出汁率、降低其氧化褐变,以刺梨为原料,在选取酶解时间、酶解pH值、复合酶用量、酶解温度进行单因素试验的基础上,采用四因素三水平的正交试验,以刺梨汁TTS含量和出汁率为判断指标,确定胶酶-单宁酶酶解刺梨榨汁最佳的工艺参数。结果表明,m(果胶酶)∶m(单宁酶)=1∶1,添加果浆质量0.03%的异抗坏血酸钠、加入与果浆质量比为2∶1的水打浆,然后调节果浆的pH值为3.5,再加入果浆质量0.14%的复合酶,在45℃的条件下酶解2.5 h。此条件下,刺梨的出汁率为83.96%,总可溶性固形物含量为5.23 Brix%。研究结果为工业化刺梨汁榨汁提供技术依据。

In order to increase the juice yield of Rosa roxbunghii and reduce its oxidative browning,using Rosa roxbunghii as a raw material,based on the selection of enzymatic hydrolysis time,enzymatic pH,compound enzyme dosage,and enzymatic temperature for single-factor experiments,four orthogonal test of factor three waters,using the TTS content and juice yield rate of Rosa roxbunghii to determine the best process parameters for pectinase-tannin enzyme hydrolysis of Rosa roxbunghii.The results showed that:m(pectinase)∶m(tanninase)=1∶1,add sodium erythorbate with 0.03%fruit weight,add water with a ratio of 2∶1 to fruit weight to beat,and then adjust the pH of the fruit pulp was 3.5,then add the compound enzyme of 0.14%of the pulp weight,and enzymatically hydrolyze at 45℃for 2.5 h.Under these conditions,the juice yield of prickly pear was 83.96%,and the total soluble solid content was 5.23 Brix%.The research results provided a technical basis for industrialized Rosa roxbunghii juice extraction.