草莓高效制汁加工技术研究

Study on High Efficiency Juice Processing Technology of Strawberry

以草莓为原料,将同一批次同等质量的草莓用8种酶制剂分别进行酶解处理,以不添加酶制剂组为对照,分别对草莓的出汁率、可溶性固形物、pH值、总酸、总酚、花色苷和L^(*)值、a^(*)值、b^(*)值进行检测。采用主成分分析方法进行多因素评价,发现RAPIDASE Fiber果浆酶可使出汁率高达92.57%,且各项指标主成分综合得分最高为5.75697,表明采用RAPIDASE Fiber果浆酶制汁具有较高的出汁率且颜色鲜艳,综合效果最优。以此酶制剂为对象,对酶添加量、酶解温度和酶解时间进行单因素试验,进一步运用响应面法对酶解工艺参数进行优化,得到的最佳条件为酶添加量412 mg/kg、酶解温度52℃、酶解时间96 min,该工艺条件可使草莓出汁率达到95%,a^(*)值为15.08。

The same batch of strawberries of the same quality were enzymolized with 8 different enzyme preparations using strawberries as raw materials,with the group without enzyme preparation as the control.The juice yield,soluble solids,pH value,total acids,total phenols,anthocyanins,and L^(*),a^(*),b^(*)value of strawberries were measured.The principal component analysis method was used for multi-factor evaluation,and it was found that the juice extraction rate of RAPIDASE Fiber fruit pulp enzyme was as high as 92.57%,and the highest principal component comprehensive score of various indicators was 5.75697,indicating that the juice prepared by RAPIDASE Fiber had a higher juice yield and bright color,with the best overall effect.Single-factor experiments were conducted on enzyme addition amount,hydrolysis temperature and enzyme hydrolysis time,taking the above enzyme preparation as the object.Further optimization of enzymatic hydrolysis process parameters was carried out using response surface methodology,and the optimal parameters obtained were:enzyme addition of 412 mg/kg,enzymatic hydrolysis temperature of 52℃and enzymatic hydrolysis time of 96 minutes.These process condition can achieve a strawberry juice yield of 95%and a^(*)value of 15.08.