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投稿时间：2023-09-20
投稿时间：2023-09-20
中文摘要: 针对黑加仑果实果胶含量高、直接压榨工艺出汁率低的问题，以九成熟黑加仑为试材，采用果胶酶酶解取汁的方法，探究果汁出汁率、悬浮稳定性、浊度、花色苷含量、果汁色差及其理化性质。结果表明：果胶酶酶解后黑加仑果汁出汁率和品质均有所改善，且在酶解浓度80 mg/L、酶解时间90 min、酶解温度50 ℃条件下，果汁出汁率达到58.78%，花色苷含量为136.14 g/100 mL，果汁悬浮稳定性和浊度也达到最佳。
Abstract:To solve the problem of low juice yield of blackcurrant fruit by direct pressing due to its high pectin content，the juice extraction method of 90% ripe blackcurrant was adopted using pectinase hydrolysis.The study assessed various parameters including juice yield，suspension stability，turbidity，anthocyanin content，color difference，and physicochemical properties of juice.The results showed that pectinase hydrolysis improved the juice yield and quality of blackcurrant juice.With an enzymolysis concentration of 80 mg/L，enzymatic hydrolysis time of 90 min，and a temperature of 50 ℃，the juice yield reached 58.78%，the anthocyanin content was 136.14 g/100 mL，and the suspension stability and turbidity of the juice also reached the best.
文章编号：202415016 中图分类号： 文献标志码：
基金项目:天津市农业产学研用“揭榜挂帅”项目（GBGG202312）；甘肃省科技计划项目（22CX8NE193）
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