混浊型柿子果汁的工艺研究  

Study on the technology of turbid persimmon juice

作　　者：蒋炳伸[1] 李鸿雁[1] 肖作斌 管庆林 

机构地区：[1]黄淮学院生物工程系,河南驻马店463000 [2]郑州国华食品有限公司,河南郑州452375

出　　处：《河南农业大学学报》2012年第6期695-699,共5页Journal of Henan Agricultural University

基　　金：河南省教育厅自然科学基金项目(2010B180008)

摘　　要：研究了以柿子为原料,经脱涩、酶解取汁,汁液调配制取混浊型柿子果汁的工艺过程.通过单因素试验确定了影响果汁调配的主要因素和水平,利用Design-Expert软件设计了正交试验,并通过响应面分析法确定了混浊型柿子果汁调配的最佳工艺条件.结果表明,混浊型柿子果汁的最佳调配方案为:稳定剂添加量为0.5 g.kg-1、果汁含量为263 g.kg-1、柠檬酸添加量为0.8 g.kg-1、糖添加量为100 g.kg-1.该工艺所生产的混浊型柿子果汁色泽鲜丽,具有柿果典型的风味,酸甜适口,产品中膳食纤维、维生素、蛋白质含量丰富.The technological process of turbid persimmon juice was studied by deastrigency, enzymatic hydrolysis and blending with persimmon as the main material. Influencing factors and level deployment of fruit juice were obtained through the single factor experiment, and the optimum technology of the tur- bid persimmon juice was also obtained through the response surface methodology of the orthogonal experi- ment which was designed by the Design-Expert software. The results showed that the optimum deploy- ment technology of the turbid persimmon juice was 0.5 g . kg-1 addition of the stabilizer, 263 g . kg-1 fruit juice content, 0. 8 g . kg-1 addition of the citric acid, 100 g .kg-1 addition of the sugar, the turbid persimmon juice made by this technology was bright in color, agreeable in sweet and sour and particular with the persimmon flavor. The products contain rich dietary fiber, vitamin and protein.

关 键 词：功能性食品 膳食纤维 柿子 混浊型 果汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]