洋葱汁的不同澄清工艺优化及其对品质影响的对比研究  

Comparative Study on the Optimization of Different Clarification Processes of Onion Juice and Their Effects on Quality

作　　者：袁先铃 刘梓建 张谱予 万晓玉 YUAN Xian-ling;LIU Zi-jian;ZHANG Pu-yu;WAN Xiao-yu(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国调味品》2022年第6期55-60,共6页China Condiment

基　　金：四川省科技计划项目(2020YFN151)。

摘　　要：以洋葱汁为试验材料,用壳聚糖澄清法、果胶酶澄清法、纤维素酶澄清法、自然沉淀澄清法、加热澄清法、PVPP澄清法等澄清方法进行单因素试验或正交试验筛选最优澄清条件,并分析澄清前后理化性质、营养成分及抗氧化性的变化。结果表明,壳聚糖澄清法是最优的澄清方法,工艺参数为壳聚糖添加量0.4 g/L、水浴温度40℃、时间50 min,洋葱汁澄清度达到95.82%。该方法对原汁理化性质、营养成分和抗氧化性综合影响最小;作用时间短,安全高效;具有一定的抗菌作用,是较为理想的洋葱汁澄清方法。Using onion juice as the experimental material,chitosan clarification,pectinase clarification,cellulase clarification,natural precipitation clarification,heating clarification,PVPP clarification and other clarification methods are used to screen the optimal clarification conditions by single factor test or orthogonal test,and the changes of physical and chemical properties,nutritional components and antioxidant activity are analyzed before and after clarification.The results show that the best clarification method is chitosan clarification method,and the technological parameters are as follows:chitosan additive amount is 0.4 g/L,water bath temperature is 40℃,time is 50 min,the clarity of onion juice reaches 95.82%.The method has the least effect on the physical and chemical properties,nutritional components and antioxidant activity of raw juice;the action time is short,it is safe and efficient;it has certain antibacterial effect,and it is an ideal clarifying method for onion juice.

关 键 词：洋葱汁 澄清 工艺优化 品质影响 

分 类 号：TS201.1[轻工技术与工程—食品科学]