添加果胶酶与酵母对‘美登’果实加工产品品质的影响

Effects of Adding Pectinase and Yeast on Processing Quality of ‘Meideng’Blueberry Fruit

[目的]探讨添加不同种类果胶酶、酵母对蓝莓果实加工产品产率和质量的影响。[方法]添加4种果胶酶,测定出汁率和可溶性糖、可滴定酸含量的差异;添加3种酵母菌,测定比较出酒率和酒精、干浸出物含量及可滴定酸含量的差异。[结果]添加果胶酶能够显著提高出汁率37.0%~40.2%,明显提升可溶性糖含量、降低可滴定酸含量,添加果胶酶处理出汁率越高,果汁中含糖量越低,均高于未添加果胶酶的处理,果汁加工过程中添加果胶酶的效果明显,添加果胶酶种类要依据果汁产率和质量来确定;添加酵母能够显著提高果酒酒精含量0.2~0.3 vol/v,对出酒率、干浸出物及可滴定酸含量没有显著影响,各类酵母参与处理制得的果酒中可滴定酸含量均显著高于果实中的含量,3种酵母中,酵母2的作用效果最好。[结论]果汁加工过程中果胶酶的添加和果酒酿造过程中酵母的介入都是十分必要的,能够显著提高果汁产率及产品品质。

[Objective]The aim was to study the effects of different pectinase and yeast on the yield and quality of blueberry fruit.[Method]Four kinds of pectinase were added to determine and compare the difference of juice yield,soluble sugar and titratable acid content.Three kinds of yeast were added to determine and compare the difference of liquor yield,alcohol content,dry extract content and titratable acid content.[Result]The addition of pectinase could significantly increase the juice yield,the soluble sugar content and reduce the titratable acid content.The higher the juice yield,the lower the sugar content in the juice,which was higher than that in the treatment without pectinase.The effect of adding pectinase in the juice processing was obvious.The addition of yeast could significantly increase the alcohol content of fruit wine,and had no significant effect on the liquor yield,dry extract and titratable acid content.The titratable acid content of fruit wine processed by various yeasts was significantly higher than that of fruit.Among the three yeasts,yeast 2 had the best effect.[Conclusion]It was very necessary to add pectinase in fruit juice processing and involve yeast in fruit wine brewing,which could significantly improve fruit juice yield and product quality.