山楂陈皮浓缩汁酶解澄清工艺的优化  

Optimization of Enzymolysis for Clear Concentrated Hawthorn and Tangerine Peel Juice

作　　者：彭绍忠 李振羽 徐凡 朱志红 伍柏坚 PENG Shao-zhong;LI Zhen-yu;XU Fan;ZHU Zhi-hong;WU Bai-jian(Guangzhou Wanglaoji Pharmaceutical Company Limited,Guangdong Key Laboratory of Famous Chinese Patent Medicine and Herbal Tea Enterprises,Guangzhou 510450,China)

机构地区：[1]广州王老吉药业股份有限公司,广东省名优中成药与凉茶企业重点实验室,广东广州510450

出　　处：《饮料工业》2024年第1期36-40,共5页Beverage Industry

摘　　要：目的:优化山楂陈皮浓缩汁的澄清工艺。方法:以酶法进行澄清,通过筛选确定酶解所用酶为果胶酶、纤维素酶、木瓜蛋白酶、单宁酶,通过单因素实验及正交试验,以透光率作为指标并结合生产实际需求,最终确认优化后的澄清工艺。结果:山楂、陈皮的最佳酶解条件为:复合酶添加量0.4g/L、pH4.0、酶解温度40℃~50℃、酶解时间4h。结论:在此酶解条件下,山楂陈皮浓缩汁的澄清度较高,山楂陈皮浓缩汁的透光率能达到97%以上,该优化后的工艺能够有效提高山楂陈皮浓缩汁的澄清度。Enzymatic hydrolysis was used to develop clear concentrated hawthorn and tangerine peel jucie.The enzymes used for clear juice production were determined to be pectinase,cellulase,papain and tannase.With light transmittance and the actual production demand as the index,the optimal clear process was finally confirmed by single factor experiment and orthogonal experiment.The optimized clear process was as follows:0.4g/L of compound enzyme,pH 4.0,40℃~50℃for 4h.The transmittance of the concentrated hawthorn peel juice can reach 98%.

关 键 词：山楂 陈皮 酶解 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学]