超声波辅助制备软枣猕猴桃果胶及其在凝固型酸奶中的应用

Ultrasound-assisted preparation of Actinidia arguta Sieb.et Zucc pectin and its application in set yogurt

以软枣猕猴桃皮籽为原料提取果胶,以果胶得率为评价指标,通过单因素及响应面试验优化果胶的提取工艺;将其作为乳化稳定剂应用到凝固型酸奶生产中,并与普通酸奶、市售酸奶进行感官品质、悬浮稳定性等对比。结果表明最佳提取条件为:料液比1∶110 g/mL、超声时间10 min、提取温度80℃、pH 2.3、超声功率200 W、提取时间60 min,此条件下果胶得率为:(23.98±0.21)%。将其作为乳化稳定剂制备的酸奶其感官品质、悬浮稳定性等优于普通酸乳,与市售酸奶的综合品质相近。综上所述,软枣猕猴桃果胶可以作为食品添加剂应用到食品加工领域,不仅丰富了食品添加剂种类,还促进软枣猕猴桃加工副产物的开发利用,推动吉林省地方经济建设。

Peel and seeds of Actinidia arguta Sieb.et Zucc were used to extract pectin,with pectin yield as the evaluation index.The process of ultrasonic assisted preparation of pectin from Actinidia arguta Sieb.et Zucc was optimized through single-factor and response surface optimization experiments.Then it was used as emulsifying stabilizer in the production of set yoghurt to compare its sensory quality and suspension stability with regular yogurt and commercially available yogurt.The optimal ultrasonic-assisted extraction process was found to be as follows:liquid-to-material ratio of 1∶110 g/mL,ultrasonication time of 10 min,extraction temperature of 80℃,pH of 2.3,ultrasonic power of 200 W,and extraction time of 60 min,resulting in a pectin yield of(23.98±0.21)%.The sensory quality and suspension stability of the yogurt prepared with this pectin as an emulsifying stabilizer were superior to regular yogurt and comparable to commercially available yogurt.These results indicated that the pectin of Actinidia arguta Sieb.et Zucc could be applied as a food additive in food processing,enriching the variety of food additives and promoting the development and utilization of by-products from Actinidia arguta Sieb.et Zucc processing,thereby driving the local economic development in Jilin Province.