浑浊型光皮木瓜果汁的配方优化  

Optimizing the Formulation of Chaenomeles sinensis(Thouin)Koehne Cloudy Juice

作　　者：杨旭 YANG Xu(College of Modern Agriculture and Biotechnology,Ankang University,Ankang 725000,Shaanxi,China;Shaanxi Engineering Labs of Se-enriched Food,Ankang 725000,Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000 [2]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《食品研究与开发》2021年第10期123-128,共6页Food Research and Development

基　　金：安康学院脱贫攻坚应急专项项目(2017FPZX003)。

摘　　要：以新鲜的光皮木瓜为原料,将取汁后的果渣经酶解、打浆后再利用,来提高果汁的感官品质。通过正交试验对果渣酶解工艺进行优化,采用模糊数学感官评价法优化浑浊型果汁配方。结果表明,果胶酶与纤维素酶按质量比1∶1混合添加,添加量0.022 g/L,于pH 4.0、35℃条件下酶解60 min,出汁率可达(28.45±0.62)%;果渣酶解打浆后,浆液添加量为7%,将白砂糖与果葡糖浆按质量比1∶3、总添加量1.6 g/L进行调配,可明显改善果汁口感。The fruit pomace of Chaenomeles sinensis(Thouin)Koehne,after juice extraction,was enzymatically hydrolyzed and pulped to improve the sensory quality of the fruit juice.The enzymatic hydrolysis process and the formulation of cloudy juice were investigated using the orthogonal array design and fuzzy mathematics.The juice yield was increased by(28.45±0.62)%,following enzymatic hydrolysis used pectinase and cellulase at a concentration of 0.022 g/L and mass ratio of 1∶1,with incubation at pH 4.0,at a temperature of 35℃,for 60 min.The taste of the fruit juice was significantly improved by added 1.6 g/L white granulated sugar and fructose syrup as sweeteners at a mass ratio of 1∶3,and the slurry addition of 7%produced by the enzymolysis and pulping of pomace.

关 键 词：光皮木瓜 浑浊型果汁 果渣 酶解 模糊数学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]