欧李浑浊果汁加工工艺的研究

以欧李为原料,采用单因素试验确定欧李果浆加水量、适合稳定剂,采用正交试验筛选酶解最佳条件和最佳配方。随着加水量的增加,欧李果浆粘稠度降低,欧李原有香味变淡;适当酶解条件下欧李原果汁的出汁率显著提高;糖浓度为10%、原果汁浓度65%、柠檬酸浓度0.12%～0.16%的果汁口味、颜色较佳;黄原胶单独使用时的浑浊果汁稳定性良好;制得成品营养丰富。制备欧李果浆的加水量(质量比):欧李∶水=1∶2;最佳酶解条件:果胶酶浓度0.05%,酶解温度30℃,酶解时间1.5 h;最佳配方(质量分数):原汁浓度65%,糖浓度10%,柠檬酸浓度0.12%;稳定剂选择黄原胶,浓度0.1%。本研究为欧李浑浊果汁加工与存放中的稳定性提供技术保障,拓宽了欧李果实的加工利用途径。

Study on Processing Technology of Prunus humilis Cloudy Juice

The appropriate stabilizing agent and added water weight for producing Prunus humilis cloudy juice were determined through single factor experiment,and the optimal formula and conditions of enzymolysis were selected through orthogonal design.The results showed that the viscosity and original flavor decreased with the increase of added water weight.The enzymolysis under suitable conditions could increase the juice yield significantly.The juice looked and tasted well with 10% of sugar concentration,65% of raw juice concentration,0.12%~0.16% of critic acid concentration.The stability of juice was better with xanthan gum only.The final product was rich in nutrition.It was concluded that the added water weight was doubled of Prunus humilis weight;the optimal enzymolysis conditions were at 30℃ for 1.5 hours with 0.03% of pectinase;the optimal formula included 65% of raw juice,0.12% of citric acid,10% of sugar and 0.1% xanthan gum.This study provided technical support for stability in production and storage process of Prunus humilis cloudy juice,and broadened the utilization way of Prunus humilis fruits.