青橄榄微波烫漂及酶解制汁工艺研究

本文探讨了青橄榄微波烫漂和复合酶联合使用制作青橄榄汁,为青橄榄新型果汁产品的研发和调配提供数据参考。选用去核的新鲜青橄榄为原料,以出汁率和感官评分为评价依据,研究微波烫漂时间和功率对橄榄肉烫漂效果的影响;采用果胶酶和纤维素酶复合酶处理微波烫漂后的橄榄肉,考察了料液比、酶解温度、时间、加酶量及复合酶比例5个因素对橄榄肉出汁率的影响,采用正交试验优化了酶解制汁条件。结果显示,50 g青橄榄肉采用微波功率490 W作用30 s,烫漂效果最好,酶解最优条件为果肉和水质量比(料液比)1:3,果胶酶和纤维素酶复合酶质量比为1:1,加酶量400 U/g、酶解温度65℃、酶解时间45 min,此条件下,青橄榄出汁率为74.4%,比不采用酶处理对照组出汁率提高35.39%。

Study on Microwave Blanching and Enzymatic Hydrolysis Assisted Juice Pressing of Green Olive

In this study,the technology of microwave blanching and compound enzymatic hydrolysis for juice production of green olives was studied.Using fresh olives without core as raw material,juice yield and sensory score as evaluation indicators,the influences of microwave time and power on blanching effect were studied.Then,compound enzyme with pectinase and cellulase was used to treat the olive flesh after microwave blanching.The effects of the ratio of flesh to liquid,the activity ratio and dosage of compound enzyme with pectinase and cellulose,the hydrolysis temperature and time on juice yield were studied through single factor experiments.Finally,the conditions of enzymatic hydrolysis were optimized by orthogonal tests.The results showed that using microwave power 490 W for 50 g of olive for 30 s,the blanching effect was the best,The optimal conditions for enzymatic hydrolysis were as follows:The mass ratio of green olive flesh to water(solid-liquid ratio)was 1:3,the activity ratio of compound enzyme was 1:1,the dosage was 400 U/g,the hydrolysis temperature was 65℃ and the time was 45 min.Under this condition,the juice yield of green olive was 74.4%,which was 35.39% higher than that of the control group without enzyme treatment.