黑莓优良品种果汁加工性能的研究  

作　　者：吴文龙[1] 王小敏[1] 李维林[1] 闾连飞[1] 屈乐文[1] 

机构地区：[1]江苏省中国科学院植物研究所(南京中山植物园),江苏南京210014

出　　处：《食品工业科技》2007年第8期129-131,共3页Science and Technology of Food Industry

基　　金：南京市现代农业项目(200601034);江苏省农业科技成果示范推广项目(BC2006325)

摘　　要：通过对黑莓鲜果取汁方法的比较、酶法液化技术的实验研究以及黑莓不同品种果汁出汁率、可溶性固形物含量的调查,结果表明:采用酶法液化榨取黑莓汁,出汁率高,品质好;酶法液化处理黑莓果浆泥,果胶酶用量0.05%左右(果胶酶活力为20000u/g),酶解时间1.5h左右,酶解温度50℃左右,效果最好;黑莓品种间果汁含量差异显著,总的来看,纯黑莓品种果汁出汁率高,黑莓与树莓杂交品种果汁出汁率低;黑莓属于偏酸水果,pH在3.0左右,鲜果可溶性固形物含量品种间差异大。This paper discussed the comparing of juice processing methods of fresh blackberry fruit, the study on the enzyme -liquefaction technology and the juice yield of different cultivars of blackberry, and the survey on soluble solids concentration （SSC） of fresh fruit. The results showed that： the enzyme- liquefaction method could improve the juice yield and quality; the optimal engymic hydrolysis condition turned out to be： pectinase 0. 05% （20000u/g）, hydrolysis time 1.5h while 50℃; there was difference among blackberry cultivars, among which, the highest juice yield appears in the purebred blackberry, the lower appears in the raspberry hybrids; the flavor of fresh fruit of blackberry is light sour, the pH value is about 3. 0, the SSC is difference among blackberry cultivars.

关 键 词：黑莓 果胶酶 酶法液化 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]