改善芦笋清汁的营养成分和感官品质的酶解工艺研究  

Improvement of Nutritional Components and Sensory Quality of Asparagus Juice by Enzymatic Hydrolysis

作　　者：唐仁勇[1] 蔡婧 陈琪[1] 漆文胜[1] 郭秀兰[1] TANG Ren-yong;CAI Jing;CHEN Qi;QI Wen-sheng;GUO Xiu-lan(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《中国果菜》2021年第6期132-136,143,共6页China Fruit & Vegetable

基　　金：四川省科技计划重点研发项目(2019YFN0023)。

摘　　要：芦笋富含多种营养成分,具有多重保健价值。然而芦笋易腐败变质,保质期短,本实验以绿芦笋为主要原料,经打浆、酶解等工艺制得芦笋清汁。实验首先采用单因素实验设计找到适宜的酶解p H值、温度、时间和加酶量,进而开展正交试验,结果表明芦笋清汁酶解的最佳工艺条件为:果胶酶量为0.11%、纤维素酶量为0.165%、酶解时间为30 min、酶解温度为39℃,酶解p H为3.0。该工艺下制得的汁液澄清透明,感官品质较好,且含有多种营养成分:0.18%蛋白质、0.48%总糖、0.52 mg/g还原糖、0.044 mg/g多酚,折算后的总糖、还原糖和总酚含量高于新鲜芦笋。实验结果表明采用果胶酶和纤维素酶联合酶解可改善芦笋汁的感官品质,提高营养成分的含量。Asparagus is rich in a variety of nutrients and has multiple health value.However,asparagus is easy to rot and has short shelf life.In this experiment,green asparagus was used as the main raw material to produce asparagus juice by beating and enzymolysis.The single factor experiment design was firstly used to find out the suitable pH value,temperature,time and enzyme dosage,and then the orthogonal experiment was carried out.The results showed that the optimum conditions of enzymatic hydrolysis of asparagus juice were as follows:pectinase content was 0.11%,cellulase content was 0.165%,enzymolysis time was 30 min,enzymolysis temperature was 39℃,and enzymolysis pH was 3.0.The juice was clear and transparent,other sensory quality was also good,and it contained a variety of nutrients:0.18%protein,0.48%total sugar,0.52 mg/g reducing sugar,and 0.044 mg/g polyphenols.The content of total sugar,reducing sugar and total polyphenols after conversion was higher than that of fresh asparagus.The results indicated that sensory quality and content of nutrients of asparagus juice could be improved by enzymatic hydrolysis of pectinase and cellulase.

关 键 词：芦笋清汁 复合酶酶解 营养成分 感官品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]