红提澄清汁酶解及护色工艺  

Enzymolysis and Color Protecting of Red Grape Juice

作　　者：鉏晓艳[1] 李新[1] 耿胜荣[1] 廖涛[1] 熊光权[1] 王少华[1] 

机构地区：[1]湖北省农业科技创新中心/湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《湖北农业科学》2014年第16期3877-3881,共5页Hubei Agricultural Sciences

基　　金：湖北省公益性科技研究项目(2012DKA04);湖北省农业科技创新中心项目(2014-620-007-001)

摘　　要：试验对红提澄清汁酶解、护色工艺及加工过程对果汁成分的影响进行了研究。结果表明,最优酶解工艺为果胶酶添加量0.02 mL/L,酶解时间45 min,酶解pH 3.5,在此条件下获得红提澄清汁的透光率可达99.10%;最优护色剂组合为添加0.4%柠檬酸+0.05%L-半胱氨酸盐酸盐。加工过程中,果汁中的花色苷、总酚与总糖含量降低,而酸度变化不明显。加工过程中酶解会消耗红提汁中的糖分,热烫会降低红提汁中花色苷的含量。The enzymatic hydrolysis, color protecting and ingredients of red grape juice were studied. The results showed that the optimal parameters of enzymatic hydrolysis were Pectinase 0.02 mL/L, reaction time 45 min, enzymatic pH 3.5. The trans- mittance of red grapes juice obtained was up to 99.10%. The optimal color fixatives were 0.4% citric acid＋0.05% L-cysteine. The concentrations of anthocyanin, total phenols, and total sugar in the juice reduced while the change of total acidity was not obvious during process.

关 键 词：红提澄清汁 酶解 护色 成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS275.5[轻工技术与工程—食品科学与工程]