正交实验法优化桑葚饮料生产工艺

Optimization of Production Technology of Mulberry Beverage by Orthogonal Experiment

本实验研究运用纤维素酶水解桑葚原料浆液,通过酶解pH值、底物浓度、酶水解时间及纤维素酶添加量等因素,得到最优条件下生产桑葚饮料的配方,大大提高了纤维素酶酶解的作用效率。实验结果表明:当纤维素酶(纤维素酶活为10000U/g)添加量为100U/g、底物浓度2.5%、溶液pH值5.0左右、温度控制在50℃、反应时间达1.5h条件下,此时桑葚汁浸提得率达最大值,为9.2%;实验研究还得到了该饮料的最适配方:当制得的桑葚汁物质浓度为70%(其中固体桑葚含量为0.34%),加入0.1mol/L柠檬酸4%,蔗糖6%,羧甲基纤维素钠0.4%,冰糖雪梨香精0.02%,再进行热灌装和巴氏杀菌等一系列处理与调配可制得口感丰富、营养美味、酸甜可口的桑葚饮料。

In this experiment,cellulase was used to hydrolyze mulberry raw material slurry.Through the factors such as pH value,substrate concentration,hydrolysis time and cellulase addition,the formula for producing mulberry beverage under the optimal conditions was obtained,which greatly improved the efficiency of cellulase hydrolysis.The results showed that when the amount of cellulase(the cellulase activity was 10000u/g)was 100u/g,the substrate concentration was 2.5%,the pH value of the solution was about 5.0,the temperature was controlled at 50℃ and the reaction time was 1.5h,the extraction rate of mulberry juice reached the maximum,which was 9.2%;The optimum formula of the drink was also obtained:when the material concentration of the mulberry juice was 70%(including solid mulberry content of 0.34%),0.1mol/l citric acid 4%,sucrose 6%,sodium carboxymethyl cellulose 0.4%,crystal sugar Sydney essence 0.02%,and then hot filling and pasteurization were carried out to prepare a rich,nutritious,delicious,sour and sweet mulberry drink.