蓝莓汁酶法提取工艺研究  

Study on Enzymatic Extraction Process of Blueberry Juice

作　　者：胡军 罗刚华 曹敬华 HU Jun;LUO Gang-hua;CAO Jing-hua(Hubei Zixin Biotechnology Co.,Ltd.,Huangshi,Hubei 435000;College of Bioengineering and Food,Hubei University of Technology,Wuhan,Hubei 430068)

机构地区：[1]湖北紫鑫生物科技有限公司,湖北黄石435000 [2]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《安徽农业科学》2021年第4期160-162,共3页Journal of Anhui Agricultural Sciences

基　　金：湖北省技术创新专项重大项目(2019ABA094)。

摘　　要：以蓝莓为原料,通过单因素试验和正交试验,对蓝莓汁提取工艺进行优化。结果表明,蓝莓汁的最佳提取工艺条件为超声功率200 W、超声时间30 min、果胶酶添加量0.25%、酶解温度45℃、酶解时间120 min,在此条件下蓝莓出汁率可达70.2%。The extraction technology of blueberry juice was optimized by single factor and orthogonal experiment.The results showed that the optimum enzymolysis extraction process conditions of blueberry juice were as follows:ultrasonic power 200 W,ultrasonic time 30 min,pectinase addition 0.25%,enzymolysis temperature 45℃,enzymolysis time 120 min.Under the optimum extraction process conditions,the juice yield of blueberry was 70.2%.

关 键 词：蓝莓 蓝莓汁 酶解 出汁率 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]