热浸渍-酶法提高蓝莓果浆出汁率工艺研究

目的]优化热浸渍与酶解相结合的方法提高蓝莓果浆出汁率的工艺条件.方法]蓝莓浆热浸渍后果胶酶解,分别考察了热浸渍的温度、时间以及果胶酶用量、酶解温度和酶解时间对蓝莓果浆出汁率和果汁品质的影响.在单因素的基础上进行Box-Behnken试验设计,以果浆出汁率为响应值,对蓝莓浆的酶解工艺进行优化.结果]试验得出,在温度60℃下热浸渍30 min后进行酶解,酶添加量0.21％、酶解时间2.38 h、酶解温度44.72℃为最优酶解条件,其预测出汁率为81.50％,实测出汁率为79.91％,两者基本相符.热浸渍和果胶酶共同作用能进一步提高蓝莓果浆出汁率,比单独进行酶解蓝莓果浆出汁率提高了9.59％.结论]研究可为蓝莓饮品及蓝莓果酒的工业化生产提供一定的参考依据.

Study on Thermomaceration-Enzymolysis for Improving Blueberry Puree Juice Yield

Objective] To optimize thermomaceration and enzymolysis combination techniques to improve blueberry juice yield.Method]Thermomaceration and enzymolysis were combined to improve blueberry juice yield.The effect of thermomaceration temperature,time pectinase dosage,enzymatic temperature and enzymatic time on the blueberry juice yield and juice quality was investigated.Based on single-factor experiments,a three-factor and three-level Box-Behnken central composite design coupled with response surface analysis was employed to optimize the enzymolysis technology of blueberry pulp.Result] The results showed that the optimum condition of enzymolysis was thermomaceration 30 min at 60 ℃ firstly and then enzymatic process was conducted at 44.72 ℃ for 2.38 h with of O.21％ enzyme dosage.Under the optimal condition,the predicted value of juice yield was 81.50％,while the actual value reached 79.91％,which were nearly consistent,indicating that the combination of thermomaceration and enzymolysis could considerably enhance blueberry juice yield,which was 9.59％ more than independent enzymolysis of blueberry fruit pulp.Conclusion] The study can provide a reference basis for industrialization production of blueberry drinks and wine.