不同加工工艺对黑莓浆果出汁率及果汁品质的影响  

Effect of Different Juice Processing Technics on Juice Quality and Juice Yield of Blackberry

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,江苏南京210014

出　　处：《食品科学》2008年第3期172-175,共4页Food Science

基　　金：国家科技部农业科技成果转化资金项目(2007GB2C100118);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：三种取汁方法的实验结果表明,制取黑莓果汁采用酶法液化法,出汁率、果汁澄清度、可溶性固形物含量高;直接榨汁法出汁率和可溶性固形物含量较高,但果汁浑浊;浸提取汁法出汁率低,果汁稀薄,可溶性固形物含量低,但色素获得率高。酶解正交试验结果表明,果胶酶用量0.04%～0.06%,处理时间1～2h,处理温度45～55℃,黑莓浆果出汁率高,果汁得率在80%以上,果汁澄清,质量好,果汁透光率在90%左右。Among of three different juice processing technics, the juice yield, the effect of defecating and the soluble solids concentration （SSC） of the syrup by enzyme-liquefaction are all higher; The juice yield and SSC of the syrup by direct pressing are higher but the syrup is thick; The juice yield and the SSC of the syrup by leaching is lower and the is thin, get more pigments are obtained. The enzyme-liquefaction orthogonal test showed that the juice yield of blackberry is beyond 80%, the effect of defecating is good, and the transparence is about 90% with 0.04%-0.06% pectinase under the temperature 45-55℃ for 2 h.

关 键 词：黑莓 果胶酶 出汁率 透光率 吸光度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]