灵武长枣原汁生产工艺的研究

以宁夏灵武长枣为原料,采用酶解法处理提取鲜枣原汁,通过单因素及正交试验,确定了鲜枣原汁生产的最佳工艺条件为：料水比1∶1.5,果胶酶0.25%,酶解温度50℃,酶解时间4h,可溶性固形物含量可达25.3%;在原汁中添加0.1%CMC和0.05%琼脂的组合稳定剂及0.0151g/mL的异VC钠＋柠檬酸,置于37℃恒温条件下7天,鲜枣混浊汁无分层现象,均匀一致,口感细腻,枣香浓郁;对鲜枣原汁杀菌条件的优化结果表明,以75℃恒温30min杀菌效果较为理想,枣汁无任何不良现象出现,符合国家标准GB10792-89。

Study on Technology of Fresh Lingwu Long Jujube Juice

Lingwu long jujube of ningxia were used as raw materials to research the measures for extracting jujube juice with pectinase enzymes. Through single-factor experiments and orthogonal test, the optimal process conditions of fresh Lingwu long jujube juice were determined as follows: ratio of materials and water was 1∶1.5, 0.25% pectinase, extracting temperature 50 ℃ and enzymolysis time 2.5 h, and soluble solids content of jujube juice was 25.3%. Adding 0.1% CMC and 0.05% agar as combination stabilizers and 0.015 1 g/mL d-sodium erythorbate and citric acid in juice after stored at 37 ℃ for 7 days, the fresh jujube cloudy juice tastes good and delicate, uniform, without stratified phenomenon. The optimization results showed that, the optimum sterilization conditions of fresh jujube juice were 75 ℃ for 30 min, and no bad phenomenon appeared. It comformed to the international standard of GB10792-89.