红树莓果汁澄清剂的选择及澄清工艺的优化
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摘要
以红树莓果汁为实验材料,选用壳聚糖、明胶、PVPP、果胶酶、皂土五种澄清剂对红树莓果汁进行单因素试验,以红树莓果汁的透光率为指标对比五种澄清剂的澄清效果;从中选择澄清效果较好的澄清剂,再通过正交优化试验筛选出红树莓果汁最佳的澄清工艺条件。结果表明,在单因素试验中,5种澄清剂对红树莓果汁都具有一定程度的澄清和脱色作用,壳聚糖和明胶的对红树莓果汁的澄清效果较好,PVPP和皂土次之,果胶酶的澄清效果不佳;通过正交优化试验和验证试验得出壳聚糖在质量浓度1.8 g/L、澄清温度40℃、澄清时间36 h的条件下澄清效果最佳,可以得到清澈透明且均一稳定,透光率达96.7%的红树莓果汁。该工艺可为红树莓资源的综合开发利用提供参考。
Using red raspberry juice as the experimental material,the single factor test of red raspberry juice was performed using five clarifying agents: chitosan,gelatin,PVPP,pectinase and bentonite.Using the transmittance of red raspberry juice as the index,the clarification effect of five clarifiers was compared,and the best clarification conditions of red raspberry juice were selected by orthogonal optimization test.The results showed that in the single-factor test,five clarifiers had a certain degree of clarifying and decolorizing effects on red raspberry juice,chitosan and gelatin had better clarifying effect on red raspberry juice,PVPP and bentonite were the second,and the clarification effect of pectinase was not good. Chitosan had the best clarification effect at a mass concentration of 1.8 g/L,a clarification temperature of 40 ℃ and a clarification time of 36 h through orthogonal optimization tests and verification tests. A clear,transparent and uniform red raspberry juice with a light transmission of 96.7% was obtained.The process can provide reference for the comprehensive development and utilization of red raspberry resources.
Using red raspberry juice as the experimental material,the single factor test of red raspberry juice was performed using five clarifying agents: chitosan,gelatin,PVPP,pectinase and bentonite.Using the transmittance of red raspberry juice as the index,the clarification effect of five clarifiers was compared,and the best clarification conditions of red raspberry juice were selected by orthogonal optimization test.The results showed that in the single-factor test,five clarifiers had a certain degree of clarifying and decolorizing effects on red raspberry juice,chitosan and gelatin had better clarifying effect on red raspberry juice,PVPP and bentonite were the second,and the clarification effect of pectinase was not good. Chitosan had the best clarification effect at a mass concentration of 1.8 g/L,a clarification temperature of 40 ℃ and a clarification time of 36 h through orthogonal optimization tests and verification tests. A clear,transparent and uniform red raspberry juice with a light transmission of 96.7% was obtained.The process can provide reference for the comprehensive development and utilization of red raspberry resources.
引文
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[13]李萌萌,吕长鑫,范林林,等.SC-Ⅱ澄清剂对红树莓原汁澄清及红树莓饮料的研究[J].食品与发酵工业,2015,41(3):75-81.
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[15]GB/T 15038-2006,葡萄酒、果酒通用分析方法[S].
[16]GB/T 12143-2008,饮料通用分析方法[S].
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[18]李超,王乃馨,季同康,等.壳聚糖澄清柚子汁效果的研究[J].徐州工程学院学报(自然科学版),2016,31(2):84-88.
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[20]代守鑫.壳聚糖对新梨7号果汁澄清效果的影响研究[J].食品研究与开发,2017,38(2):157-159,195.
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[24]刘波.果胶酶对蓝莓果汁澄清效果的研究[J].北方园艺,2014(3):127-130.
[25]Liew A G,Sulaiman N M,Aroua M K,et al.Re-sponse surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme[J].Food Eng,2007,81(1):65-71.
[26]董彩文,汤久停,刘秀妨,等.响应面法优化皂土澄清黄秋葵汁工艺条件研究[J].粮食与油脂,2016,29(8):61-64.
[27]王英,周剑忠,黄开红,等.皂土在黑莓果酒澄清中的应用研究[J].中国酿造,2012,31(8):47-51.
[28]马建勇,李梦丽,李春美.两种不同成熟度树莓营养成分分析及果胶酶对树莓出汁率的影响[J].食品工业科技,2017,38(6):213-216,228.
[29]张颖,王波,肖颜林,等.果胶酶提高猕猴桃汁澄清度的研究[J].食品与发酵科技,2015,5(3):19-22.
[30]祁海平,崔凯凯,闫志农,等.4种常用澄清剂对黑苦荞饮料品质的影响[J].食品科学,2012,33(23):133-137.
[2]Pavlovi c'A V,Papetti A,Zagorac D CˇD,et al.Phenolics composition of leaf extracts of raspberry and blackberry cultivars grown in Serbia[J].Industrial Crops and Products,2016,87:304-314.
[3]?eki??,?zgen M.Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries(Rubus idaeus L.)[J].Journal of Food Composition and Analysis,2010,23(6):540-544.
[4]Ludwig I A,Mena P,Calani L,et al.New insights into the bioavailability of red raspberry anthocyanins and ellagitannins[J].Free Radical Biology and Medicine,2015,89:758-769.
[5]Teng H,Fang T,Lin Q,et al.Red raspberry and its anthocyanins:Bioactivity beyond antioxidant capacity[J].Trends in Food Science and Technology,2017,66:153-165.
[6]旷慧,迟超,吕长山,等.红树莓多酚的醇法提取工艺优化[J].食品科学,2016,37(10):88-93.
[7]Chou C H,Liu C W,Yang D J,et al.Amino acid,mineral,and polyphenolic profiles of black vinegar,and its lipid lowering and antioxidant effects in vivo[J].Food Chemistry,2015,168.
[8]刘宽博,王明力,万良钰,等.树莓中主要活性成分及产品研究进展[J].中国南方果树,2016,45(6):178-183.
[9]刘畅,冯建文,旷慧,等.红树莓柚子复合果汁配方优化[J].食品工业科技,2018,39(3):143-147,152.
[10]谢志镭,林露,严维凌.不同澄清剂对黑莓果汁澄清效果的影响[J].中国食品学报,2013,13(4):132-137.
[11]苏玥,李英.不同澄清剂对木瓜西柚复合果汁澄清效果的研究[J].现代食品,2017(1):101-103.
[12]李涛,赵云.复合澄清剂澄清菠萝汁的工艺研究[J].食品工业科技,2017,38(9):164-167.
[13]李萌萌,吕长鑫,范林林,等.SC-Ⅱ澄清剂对红树莓原汁澄清及红树莓饮料的研究[J].食品与发酵工业,2015,41(3):75-81.
[14]邵晓庆,贠建民,艾对元,等.不同澄清剂对野草莓果酒澄清效果的比较[J].甘肃农业大学学报,2015,50(4):121-127.
[15]GB/T 15038-2006,葡萄酒、果酒通用分析方法[S].
[16]GB/T 12143-2008,饮料通用分析方法[S].
[17]Cengiz S,Bektas T,Denizk K,et al.Evaluation of meta concentration and antioxidant activity of three edible mushrooms from mugla,turkey[J].Food and Chemical Toxicology,2010,48(5):1230-1233.
[18]李超,王乃馨,季同康,等.壳聚糖澄清柚子汁效果的研究[J].徐州工程学院学报(自然科学版),2016,31(2):84-88.
[19]卫春会,罗惠波,黄治国,等.桑椹酒澄清剂的选择与处理工艺优化[J].现代食品科技,2013,29(4):812-816.
[20]代守鑫.壳聚糖对新梨7号果汁澄清效果的影响研究[J].食品研究与开发,2017,38(2):157-159,195.
[21]姚焕章.食品添加剂[M].北京:中国物资出版社,2001:589-643.
[22]胡国华.功能性食品胶[M].北京:化学工业出版社,2014:272-275.
[23]胡静.野木瓜发酵酒酒体澄清机制研究[D].重庆:西南大学,2012.
[24]刘波.果胶酶对蓝莓果汁澄清效果的研究[J].北方园艺,2014(3):127-130.
[25]Liew A G,Sulaiman N M,Aroua M K,et al.Re-sponse surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme[J].Food Eng,2007,81(1):65-71.
[26]董彩文,汤久停,刘秀妨,等.响应面法优化皂土澄清黄秋葵汁工艺条件研究[J].粮食与油脂,2016,29(8):61-64.
[27]王英,周剑忠,黄开红,等.皂土在黑莓果酒澄清中的应用研究[J].中国酿造,2012,31(8):47-51.
[28]马建勇,李梦丽,李春美.两种不同成熟度树莓营养成分分析及果胶酶对树莓出汁率的影响[J].食品工业科技,2017,38(6):213-216,228.
[29]张颖,王波,肖颜林,等.果胶酶提高猕猴桃汁澄清度的研究[J].食品与发酵科技,2015,5(3):19-22.
[30]祁海平,崔凯凯,闫志农,等.4种常用澄清剂对黑苦荞饮料品质的影响[J].食品科学,2012,33(23):133-137.