酸浆清汁饮料的工艺研究  

Studies on the Processing Technology of Clarified Juice Beverage of Physalis alkekengi L.var.francheti

作　　者：王英臣[1] 宋烨[1] 

机构地区：[1]吉林农业科技学院食品工程学院酿造技术吉林省高等学校工程研究中心,吉林吉林132101

出　　处：《食品研究与开发》2017年第11期104-108,共5页Food Research and Development

基　　金：吉林省教育厅"十二五"科学研究项目(吉教科合字[2015]第371号)

摘　　要：以酸浆果为原料,通过单因素试验研究3种果胶酶对酸浆果出汁率和花色苷浸出量的影响,在此基础上选择EX-V酶作为酶解用酶并进行酶解工艺优化,并以γ-氨基丁酸为苦味掩盖剂对酸浆果汁饮料的配方进行研究。试验结果表明:最佳酶解工艺条件为酶解温度为45℃,酶解p H值为4.5,酶解时间为120 min,酶添加量为0.04 g/L。酸浆果汁饮料的最佳配方为:酸浆果汁添加量为50%(体积分数),白砂糖添加量为7%,γ-氨基丁酸添加量为0.2 g/L。Taking the fruit of Physalis alkekengi L.var.francheti as raw material,the effects of three kinds of pectinase on fruit yield and extraction of anthocyanin were studied by using one-factor-at-a-time design meth- ods and technology optimization was done by pectinse of EX-V. The optimal formula of juice beverage was also studied by orthogonal array design method using γ-aminobutyric acid as bitterness masking. The experimental results showed that the optimal conditions for hydrolyzing Physalis alkekengi L.var.francheti pulp were found to be hydrolyzed at 45 ℃, pH4.5 for 120 min with an enzyme addition level of 0.04 g/L and the optimal formula was was 50 %（volume fraction ）juice addition, 7 % sugar, 0.2 g/Lγ-aminobutyric acid.

关 键 词：酸浆 酶解 苦味掩盖 饮料 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]