酶解生产鲜罗汉果速溶粉工艺研究

目的]研究酶解生产鲜罗汉果速溶粉工艺。方法]以无籽罗汉果鲜果为原料,采用湿法超微粉碎、酶解、喷雾干燥等技术研究鲜罗汉果速溶粉的生产工艺。结果]酶解生产鲜罗汉果速溶粉的最佳工艺为：鲜果粗破碎并经胶体磨研磨,添加0.10 ml/L植物蛋白酶和0.25 ml/L果胶酶,在50℃下酶解60 min,最后采用进风温度160℃、入料流量15 ml/min、喷头转速20 000 r/min的操作条件进行喷雾干燥,得到水分含量低于3%,总苷含量达9.96%,甜苷V含量达5.42%的鲜罗汉果速溶粉。结论]研发的产品醇香甘甜,既可作为直接冲饮型产品,也可作为食品和饮料产品中甜味剂的代用品。

Study on Processing Technology of Instant Powder from Fresh Fruits of Momordica grosvenori Swingle by Enzymatic Hydrolysis

Objective] To study the processing technology of instant powder from fresh fruits of Momordica grosvenori Swingle by enzymatic hydrolysis.Method] Using seedless fruits of Momordica grosvenori Swingle as raw material,wet ultrafine grinding,enzymolysis,clarifying and spray drying were adopted to study the processing technology of instant powder through orthogonal test.Results] Instant powders from fresh fruits of Momordica grosvenori Swingle whose moisture content was less than 3%,total mogroside and mogroside V contents were respectively 9.96% and 5.42% were prepared through the following processing:fresh fruit was crushed and ground by colloid mill,and hydrolyzed at 50 ℃ for 60 min with addition of 0.10 ml/L plant proteinase and 0.25 ml/L pectinase,and manufactured by spray-drying under the optimum parameters of air-in temperature of 160 ℃,material-in flow of 15 ml/min and nozzle speed of 20 000 r/min.Conclusion] The developed product which was sweet and mellow was used not only as instant drinks directly,but also as substitutions of sweetener in foods and drinks.