优化软化-酶法高黄酮山楂汁制备工艺研究  

Study on the Preparation Technology of High-flavone Hawthorn Juice by Optimum Softening-Enzyme Processing

作　　者：乔聚林[1] 陈倩[1] 朱传合[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《中国食品学报》2011年第1期126-132,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：山东省科技公关计划(No.2009GG10009047);泰安市专项计划项目

摘　　要：以山楂汁制取过程中黄酮提取率为主要评价指标,还原糖提取率为次要评价指标,采用单因素试验、析因试验设计、响应面设计法优化山楂汁制取工艺,并建立山楂汁制取数学模型。结果表明:将山楂去核,90℃软化4min后打浆,冷却,以水用量3mL/g、酶用量1.1mL/L加入水和果胶酶,54℃下浸提148min。所得山楂汁营养保存最佳。山楂中黄酮提取率为92.36%,还原糖提取率为96.40%。In this paper,the hawthorn juice extraction technology was optimized by single factor experiment fraction experimental design and response surface method,using flavonoids extraction rate as main index and reducing sugar extraction rate as secondary index,and the mathematical model of hawthorn juice preparation was established.Results showed that the optimum technology of hawthorn juice preparation were：stoning hawthorn was softened in 90 ℃ hot water for 4 min first,then mashing it,added water and pectinase to cold-mashed hawthorn for 3 mL/g and 1.1 mL/L,and extracted under 54 ℃ for 148 min.Using this extraction technology,hawthorn juice with optimum nutritive retention was obtained,its flavonoids extraction rate was 93.26%,reducing sugar extraction rate reached to 96.40%

关 键 词：山楂 制汁 优化工艺 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]