本文已被：浏览 5728次 下载 3547次
投稿时间：2016-08-13
投稿时间：2016-08-13
中文摘要: 以酸浆果为原料，通过单因素试验研究 3 种果胶酶对酸浆果出汁率和花色苷浸出量的影响，在此基础上选 择 EX-V 酶作为酶解用酶并进行酶解工艺优化，并以 γ-氨基丁酸为苦味掩盖剂对酸浆果汁饮料的配方进行研究。试 验结果表明：最佳酶解工艺条件为酶解温度为 45℃，酶解 pH 值为 4.5，酶解时间为 120 min，酶添加量为 0.04 g/L。酸 浆果汁饮料的最佳配方为：酸浆果汁添加量为 50 %（体积分数），白砂糖添加量为 7 %，γ-氨基丁酸添加量为 0.2 g/L。
Abstract:Taking the fruit of Physalis alkekengi L.var.francheti as raw material，the effects of three kinds of pectinase on fruit yield and extraction of anthocyanin were studied by using one-factor-at-a-time design meth－ ods and technology optimization was done by pectinse of EX-V. The optimal formula of juice beverage was also studied by orthogonal array design method usingγ-aminobutyric acid as bitterness masking. The experimental results showed that the optimal conditions for hydrolyzing Physalis alkekengi L.var.francheti pulp were found to be hydrolyzed at 45 ℃，pH4.5 for 120 min with an enzyme addition level of 0.04 g/L and the optimal formula was was 50 %（volume fraction）juice addition， 7 % sugar，0.2 g/Lγ-aminobutyric acid.
文章编号：201711023 中图分类号： 文献标志码：A
基金项目:吉林省教育厅“十二五”科学研究项目（吉教科合字[2015] 第 371 号）
引用文本：
津ICP备20000603号-1