复合酶法制备杨梅汁工艺优化及品质分析

Optimization of Enzymatic Preparation Technology for Bayberry Juice Production

以荸荠杨梅为原料,复合酶添加量、酶解温度、酶解时间为考察因素,通过单因素试验和响应面设计优化酶法制备杨梅汁工艺,并考察酶解对杨梅汁理化指标、活性成分、色差以及抗氧化活性的影响。结果表明:复合酶最优配比为果胶酶∶纤维素酶质量比为3∶1;杨梅汁酶法制备最优工艺条件为复合酶添加量0.40%、酶解温度45℃、酶解时间60 min,该条件下杨梅出汁率为85.27%;酶解后杨梅汁色泽显著改善,总酚含量、总黄酮含量、花色苷含量、蛋白质含量分别提高58.21%、67.80%、221.29%、209.83%。结果表明,采用优化工艺生产的果汁具有明显的DPPH自由基清除能力和铁离子还原抗氧化能力的总抗氧化能力。

The preparation process for bayberry juice from chestnut was optimized using two process optimization methodologies. Process parameters such as the compound enzyme,the enzymolysis time,and optimum temperature were optimized by performing single-factor tests. On the other hand,the physical and chemical indices for bayberry juice digestion,the active ingredients,the juice color,and the antioxidant activity were optimized using the response surface methodology. It was determined that the best complex enzyme to be used was pectinase,and that its optimal mass ratio with the vitamin enzyme was 3∶1. Furthermore,the optimal conditions for the enzymatic preparation of bayberry juice included the addition of 0.40% complex enzyme,and the enzymolysis duration and temperature at 60 min and 45 ℃,respectively. Using these parameters,a bayberry juice yield of 85.27% was achieved. With the optimized protocol,the color of the bayberry juice significantly improved,and the total phenol,totalflavonoid,anthocyanin and protein contents increased by 58.21%,67.80%,221.29% and 209.83%. Respectively. Moreover,a significantly improved DPPH free-radical scavenging ability and ferric ion reducing antioxidant power(FRAP)total antioxidant capacity was observed from the juice produced using the optimized process.