超高压协同酶法优化黑果腺肋花楸汁脱涩工艺  

Study on the deastringency process of the juice of Aronia melanocarpa by ultra-high pressure collaborative enzymolysis method

作　　者：李睿 阮文辉 郝瑞 张鹏羽 周浩 王佳奇 陈珏 LI Rui;RUAN Wenhui;HAO Rui;ZHANG Pengyu;ZHOU Hao;WANG Jiaqi;CHEN Jue(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China;Shanxi Center of Drug Evaluation,Taiyuan 030006,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西晋中030619 [2]山西省药品审评中心,太原030006

出　　处：《包装与食品机械》2024年第2期35-39,46,共6页Packaging and Food Machinery

基　　金：山西省重点研发计划项目(201903D321112);山西省中医药科研课题项目(2020ZYYC098);山西中医药大学学科建设项目(2023XKJS-26)。

摘　　要：为高效脱除果汁中单宁,提升果汁品质,采用超高压协同酶法优化黑果腺肋花楸汁脱涩工艺。通过单因素试验探究单宁酶添加量、酶解压力、酶解时间对脱涩率和花青素保留率的影响,并利用响应面试验优化脱涩工艺。结果表明,黑果腺肋花楸汁脱涩工艺最佳参数为单宁酶添加量0.1%、酶解压力260 MPa、酶解时间10 min,该条件下黑果腺肋花楸汁脱涩率为89.08%,花青素保留率为99.91%,超高压协同酶法既能去除大部分单宁,又能最大限度地保留花青素。研究为黑果腺肋花楸及相关产品脱涩工艺提供参考。In order to remove tannin from fruit juice efficiently and improve the quality of fruit juice,the deastringency process of the Aronia melanocarpa juice was optimized by ultra-high pressure collaborative enzymolysis method.The effects of tannase addition,enzymolysis pressure and enzymolysis time on deastringency rate and anthocyanin retention rate were studied by single factor test.The deastringency process was further optimized by response surface test.The results show that the best parameters of deastringency process are as follows:tannase addition 0.1%,enzymolysis pressure 260 MPa,and enzymolysis time 10 min.Under these conditions,the deastringency rate of the juice is 89.08%,and the retention rate of anthocyanin is 99.91%.The ultra-high pressure collaborative enzymolysis method can not only remove most tannins,but also retain anthocyanins to the maximum extent.The study results provide a reference for the deastringency process of Aronia Melanocarpa and its related products.

关 键 词：黑果腺肋花楸 超高压 酶法 脱涩率 单宁 花青素 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]