红枣酶解法提汁工艺研究  

Processing Study on Jujube Juice Extraction by Pectinase

作　　者：韩玉杰[1] 李志西[1] 杜双奎[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨陵712100

出　　处：《食品科学》2003年第4期85-87,共3页Food Science

摘　　要：应用果胶酶酶解技术,对红枣中营养及生理活性成分进行浸提,通过试验确定了红枣浸提的工艺参数为:果胶酶加量0.2%,浸提温度T=50℃,浸提液pH=3.5,浸提时间t=4h,5倍加水量。试验表明,采用果胶酶酶解法浸提枣汁工艺合理,提取率较传统的热水法提高了16.12%,总糖含量提高了9.82%,可溶性固形物含量提高了4%,Vc含量提高了0.22mg/100ml,所得汁液枣香浓郁、无苦味、颜色为枣红具有较好的稳定性好。In this paper, the technology of processing jujube juice was studi ed .By orthogonal experiment with pectinase, the optimum extracting condition abo ut were pectinase quality,temperature,time,pH value and ratio of jujube to wat e r were obtained. The results showed that the pectinase method was better than t he hot water methed,and the rate of extraction,the sugar content,soluble solids and vitamin C all increased by 16.12%, 9.82%, 4% and 0.22mg/100ml respective ly. The final product still maintained the original colour and good flavour.

关 键 词：红枣 果汁 果胶酶 加工工艺 浸提 酶解法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]