复合酶解及大曲糖化对柿子出汁率和还原糖度的影响
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摘要
柿子汁的获取是柿子酒、柿子醋生产的关键工序,其中出汁率和糖度低是产业化的瓶颈,为了提高柿子出汁率和糖度、延长生产周期,文中以陕西彬县的新鲜柿子为原料,采用催熟、复合酶酶解和大曲糖化等技术提取柿汁,研究了影响出汁率和糖度的因素,通过正交试验对复合酶解和糖化条件进行了优化,分析了酶解前后营养成分的变化.结果表明,复合酶解和大曲糖化可以提高柿汁的出汁率和糖度,在果胶酶用量0.03%、纤维素酶用量0.015%、酶解温度50℃、对柿子果浆酶解2.5h,然后,在大曲用量2wt%、温度60℃条件下糖化2.5h,柿子出汁率可达64.43%、还原糖含量为120.27g/L、总酸含量为1.72g/L、总黄酮含量为0.113g/L、多酚含量为0.218g/L、维生素C含量为0.060g/L.与不经过酶解、糖化处理的柿子出汁率和还原糖含量相比分别提高了25.85%和51.87%,而其他营养成分则基本保持不变.
Preparation of persimmonjuice is the key step and bottleneck for the technological development and industrialization of persimmon wine or vinegar,because it is very difficult to get a ideal persimmonjuice with high sugar content and high juice yield.In order to enhance the rate of persimmonjuice,reduction sugar content and extend the production time,in this paper,the fresh persimmonfruit from Bin County,Shaanxi Province,was used as a raw material to extract persimmonjuice through artificial ripening,compound enzymolysis,Daqu saccharification and many other steps.The factors affecting persimmonjuice rate and reduction sugar content were investigated.The technological conditions of the compound enzymolysis and Daqu saccharification were optimized by orthogonal experiment and the changes of some nutrimental component content during saccharification were analyzed.The results showed that the compound enzymatic hydrolysis and Daqu saccharification can increase both the extraction rate of persimmonjuice and the reducing sugar content.When the extraction conditions are the pectin enzyme dosage of 0.03%,cellulose enzyme dosage of 0.015%,enzymolysis temperature at 50℃,the persimmonfruit pulp was enzymolysized for 2.5 h,the enzymolysize juice was obtained.Then under the condition of Daqu dosage is 2 wt%,saccharification temperature at 60 ℃,the obtained juice was saccharified for 2.5 h,the persimmonjuice yield could reach to 64.43%,the reducing sugar content is 120.27 g/L,total acid content is 1.72 g/L,total flavonoids content is 0.113 g/L,polyphenol content is 0.218 g/L,vitamin C content is0.060 g/L.The rate of juice and reducing sugar content increase by 25.85%and 51.87%compared not enzymolysis and saccharification,and other nutrients are remain unchanged.
Preparation of persimmonjuice is the key step and bottleneck for the technological development and industrialization of persimmon wine or vinegar,because it is very difficult to get a ideal persimmonjuice with high sugar content and high juice yield.In order to enhance the rate of persimmonjuice,reduction sugar content and extend the production time,in this paper,the fresh persimmonfruit from Bin County,Shaanxi Province,was used as a raw material to extract persimmonjuice through artificial ripening,compound enzymolysis,Daqu saccharification and many other steps.The factors affecting persimmonjuice rate and reduction sugar content were investigated.The technological conditions of the compound enzymolysis and Daqu saccharification were optimized by orthogonal experiment and the changes of some nutrimental component content during saccharification were analyzed.The results showed that the compound enzymatic hydrolysis and Daqu saccharification can increase both the extraction rate of persimmonjuice and the reducing sugar content.When the extraction conditions are the pectin enzyme dosage of 0.03%,cellulose enzyme dosage of 0.015%,enzymolysis temperature at 50℃,the persimmonfruit pulp was enzymolysized for 2.5 h,the enzymolysize juice was obtained.Then under the condition of Daqu dosage is 2 wt%,saccharification temperature at 60 ℃,the obtained juice was saccharified for 2.5 h,the persimmonjuice yield could reach to 64.43%,the reducing sugar content is 120.27 g/L,total acid content is 1.72 g/L,total flavonoids content is 0.113 g/L,polyphenol content is 0.218 g/L,vitamin C content is0.060 g/L.The rate of juice and reducing sugar content increase by 25.85%and 51.87%compared not enzymolysis and saccharification,and other nutrients are remain unchanged.
引文
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[14]陈洁,陈敏,刘齐.三种测定水果中维生素C含量方法的比较[J].广东化工,2017,44(19):164-166.
[15]李昌宝,李丽,任二芳,等.果胶酶和纤维素酶对芒果出汁率及品质的影响[J].食品工业科技,2015,36(13):217-219,224.
[16]王长虹,黄纪念,高向阳,等.响应面法优化糖化酶水解麦麸淀粉工艺研究[J].浙江农业科学,2010(6):1 317-1 322.
[17]吴生文,张志刚,李旭晖.大曲微生物在大曲酒生产中的研究开发现状及发展前景[J].中国酿造,2011,30(5):8-13.
[18]赵贵红,孙磊.大曲法酿造镜面柿果酒的工艺研究[J].中国酿造,2008,27(11):94-96.
[19]申孟林,张超,王玉霞.白酒大曲微生物研究进展[J].中国酿造,2016,35(5):1-5.
[20]郑瑞婷,刘长海,林雪芬.果浆酶对从化鸡心柿出汁率的影响及最佳工艺参数研究[J].粮油加工,2010(6):124-126.
[21]王萍.不同品种柿汁理化品质及抗氧化特性研究[D].泰安:山东农业大学,2011.
[22]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.
[2]张鹏,李江阔,陈绍慧,等.磨盘柿脱涩优化条件筛选[J].食品科技,2012,37(10):53-57.
[3]张雅利,郭辉,田忠民.柿子的药理作用研究及临床应用[J].中成药,2006,28(5):720-722.
[4]Gorinstein S,Zachwieja Z M.Comparative contents of dia tary fiber,total phenolics,and minerals in persimmons and apples[J].J Agric Food Chem,2001,49(2):952-957.
[5]Katsube T,Tabata H,Ohta Y,et a1.Screening for antioxidant activity in edible plant products:Comparison of lowdensity lipo-protein oxidation assay,DPPH radical scavenging assay,and Folin-Ciocalteu assay[J].J Agric Food Chem,2004,52(8):2 391-2 396.
[6]马长路,刘小飞,罗红霞,等.发酵柿子酒的研究进展[J].酿酒科技,2016(5):96-98.
[7]钱海荣,李建军,王清江.涉县柿子生产现状、存在问题及发展对策[J].河北林业科技,2009(2):59-60.
[8]周悦.柿子酒及柿子醋的发酵工艺研究[D].西安:陕西科技大学,2014.
[9]王军,张宝善,张润光.果胶酶和纤维素酶对牛心柿出汁率的影响[J].食品工业科技,2008,29(5):139-141.
[10]杨林娥,彭晓光,杨庆文,等.斐林试剂法测定还原糖方法的改进[J].中国酿造,2010,29(5):160-161.
[11]罗盛旭,吴良,梁振益,等.自动电位滴定法测定果汁的总酸及果汁酸度的变化规律[J].化学分析计量,2007,16(5):53-56.
[12]郭敏,张宝善.柿发酵过程中黄酮含量的变化[J].安徽农业科学,2014,42(20):6 803-6 804,6 906.
[13]李静,聂继云,李海飞,等.Folin-酚法测定水果及其制品中总多酚含量的条件[J].果树学报,2008,25(1):126-131.
[14]陈洁,陈敏,刘齐.三种测定水果中维生素C含量方法的比较[J].广东化工,2017,44(19):164-166.
[15]李昌宝,李丽,任二芳,等.果胶酶和纤维素酶对芒果出汁率及品质的影响[J].食品工业科技,2015,36(13):217-219,224.
[16]王长虹,黄纪念,高向阳,等.响应面法优化糖化酶水解麦麸淀粉工艺研究[J].浙江农业科学,2010(6):1 317-1 322.
[17]吴生文,张志刚,李旭晖.大曲微生物在大曲酒生产中的研究开发现状及发展前景[J].中国酿造,2011,30(5):8-13.
[18]赵贵红,孙磊.大曲法酿造镜面柿果酒的工艺研究[J].中国酿造,2008,27(11):94-96.
[19]申孟林,张超,王玉霞.白酒大曲微生物研究进展[J].中国酿造,2016,35(5):1-5.
[20]郑瑞婷,刘长海,林雪芬.果浆酶对从化鸡心柿出汁率的影响及最佳工艺参数研究[J].粮油加工,2010(6):124-126.
[21]王萍.不同品种柿汁理化品质及抗氧化特性研究[D].泰安:山东农业大学,2011.
[22]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.