桔皮饮料混浊剂制备工艺的研究

[目的]研究桔皮饮料混浊剂的最佳制备工艺条件,提高产品得率。[方法]以桔皮为原料,采用果胶酶和纤维素酶复合酶解制取混浊剂。以酶解液中可溶性固形物含量和所得混浊剂的浊度值为考察指标,对制取工艺和最佳的工艺条件进行深入的探讨。[结果]最佳工艺条件即物料浓度90%,果胶酶浓度25 U/g,纤维素酶浓度25 U/g,酶解温度45℃时,酶解40 min,所得混浊剂得率为79.64%,其可溶性固形物含量为4.9%,50倍稀释液的OD值为0.050。由极差及方差分析可知,酶浓度对混浊剂浊度和可溶性固形物含量影响最大,PE浓度的影响大于CE浓度,其F值分别为FPE=7.65和FCE=7.4(0 F0.05(2,4)=6.94)。[结论]复合酶能大大降低酶解液中不溶性固形物含量,适当控制添加的酶量能保证混浊剂良好的浊度品质。

Study on the Preparation Technology of Beverage Clouding Agent from Orange Peel

[Objective] The purpose was to study the optimum preparation technology conditions of beverage clouding agent from orange peel so as to enhance product yield.[Method] With orange peel as raw material,the clouding agent was prepared by composite hydrolysis with pectinase and cellulase.With soluble solid content in hydrolysis solution and the turbidity value of obtained clouding agent as main indices,the preparation technology and the optimum technology conditions was deeply discussed.[Result] The optimum technology conditions were as follows: the material content of 90 %,both pectinase and cellulose concentrations of 25 U/g,hydrolysis temperature of 45 ℃ and hydrolysis time of 40 min,under which the obtained clouding agent yield was 79.64 %,with soluble solid content of 4.9 %.The OD value of its solution diluted for 50 times was 0.050.The range and variance analysis showed that the influences of enzyme concentration on the turbidity of clouding agent and soluble solid content were most,that of PE concentration was more than that of CE concentration,and their F values were that FPE=7.65 and FCE=7.40(F0.05(2,4) = 6.94).[Conclusion] The composite enzyme could greatly reduce insoluble solid content in hydrolysis solution.Probably controlling the amount of enzyme added could assure the good turbidity quality of the clouding agent.