大樱桃果汁加工工艺研究  

Study on Processing Technology of Sweet Cherry Juice

作　　者：刘绪 向月 李欢 廖雯 范小兰 段洁莹 杜亚飞 薛飞龙 邱琳 张华玲 LIU Xu;XIANG Yue;Li Huan;LIAO Wen;FAN Xiao-lan;DUAN Jie-ying;DU Ya-fei;XUE Fei-long;QIU Lin;ZHANG Hua-ling(Chemistry and Life Science College,Chengdu Normal University,Chengdu Sichuan 611100,China;Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources,Chengdu Sichuan 611100,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611100 [2]特色园艺生物资源开发与利用四川省高校重点实验室,四川成都611100

出　　处：《食品与发酵科技》2021年第1期83-85,98,共4页Food and Fermentation Science & Technology

基　　金：四川省科技计划重点研发项目(2019YFG0170);大学生创新创业训练计划项目(S201914389124)。

摘　　要：以新鲜的大樱桃果(红灯)为原料,研究大樱桃果汁的加工工艺。通过单因素试验确定大樱桃的最佳烫漂时间,正交试验确定果胶酶的适用条件。经过试验确定最佳的热烫处理条件为深红色大樱桃果烫漂10s,果胶酶的最适使用条件为:果胶酶添加量为0.20%,酶解时间120 min,酶解温度45℃,出汁率达到70.34%。The processing technology of big cherry juice was studied with fresh big cherry fruit(red light) as raw material. The best blanching time of big cherry was studied by single factor experiment,and the suitable conditions of pectinase were studied by orthogonal experiment. The best blanching condition was determined by experiments as follows:blanching for 10 s,the optimum conditions of pectinase were as follows:the addition of pectinase was 0.20%,the time of enzymolysis was 120 min,the temperature of enzymolysis was 45℃,and the juice yield was 70.34%.

关 键 词：大樱桃 果胶酶 大樱桃汁 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]