澄清型石榴山楂复合果汁饮料加工工艺的研究  

Processing technology of a clarified pomegrante and hawthorn compound fruit beverage

作　　者：史亚萍[1] 张永刚[1] 刘新[2] 张绵松[1] 安广池 刘广亮 刘玉岭 刘昌衡[2] 

机构地区：[1]山东省科学院中日友好生物技术研究中心山东省应用微生物重点实验室,山东济南250014 [2]山东省科学院生物研究所山东省生物传感器重点实验室,山东济南250014 [3]枣庄市果树科学研究所枣庄市市中区果树服务站,山东枣庄277100 [4]山东穆拉德生物医药科技有限公司,山东枣庄277000

出　　处：《山东科学》2015年第5期101-108,共8页Shandong Science

基　　金：国家级星火计划项目(国科发计字[2006]377号;2006EA740028);山东省农业良种工程重点课题(2012LZA04001);山东省农业科技成果转化资金项目(鲁科农字[2010]79号);山东省科技攻关计划项目(鲁科规字[2011]157号;2011GNC21301);山东省留学人员科技活动择优项目(鲁人社字[2013]528号)

摘　　要：本文对澄清型石榴山楂复合果汁饮料的加工工艺进行了研究.单因素试验结果表明,利用石榴汁与山楂汁质量比为4：1的混合果汁作为石榴山楂复合果汁饮料加工原料,可以使复合果汁感官品质最好.以透光率为指标,比较硅藻土、果胶酶和壳聚糖三种澄清方式对复合果汁的澄清效果,结果表明,果胶酶澄清方式效果最好,壳聚糖次之,硅藻土最差,且果胶酶澄清后的复合果汁稳定性最好,壳聚糖和硅藻土澄清后的复合果汁稳定性较差.通过正交试验优化复合果汁澄清工艺,结果表明,添加质量分数为0.08％的果胶酶,酶解温度为45℃,酶解时间为1.5～2.0 h,复合果汁澄清效果最好.We address the processing technology of a clarified pomegranate and hawthorn compound fruit beverage. Single factor experiment shows that the sensory quality of the compound juice is optimal for the mass ratio of pomegranate juice and hawthorn juice of 4： 1. We compare three clarifying methods such as diatomite, pectinase and chitosan with transmittance as an index. Results demonstrate that the clarifying effect gradually decreases for pectinase, chitosan and diatomite. The storage stability of the compound juice clarified by pecinase is better than that clarified by diatomite and chitosan. Orthogonat test is employed to optimize the clarifying process. Results indicate that the clarifying effect of the compound juice is best under the conditions of the pectinase amount of 0.08%, enzymatic hydrolysis temperature of 45℃ and enzymatic hydrolysis time of 1. 5 - 2.0 h.

关 键 词：复合果汁饮料 石榴 山楂 澄清 硅藻土 壳聚糖 果胶酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]