酶-热浸提法提高野樱莓出汁率的工艺优化
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摘要
为了提高野樱莓果汁的出汁率,以野樱莓原果的可溶性固形物含量为基础进行出汁率计算,对野樱莓榨汁工艺进行优化。先采用酶解法第一次榨汁,得到的果渣再采用热浸提法进一步榨汁,分别在单因素实验的基础上,采用正交试验、响应面试验对酶解法、热浸提法的工艺进行优化。结果表明,酶解法提取野樱莓果汁最优工艺条件为酶用量0.20%,酶解时间2 h,酶解温度50℃。在此最佳酶解工艺条件下,野樱莓果汁出汁率为77.70%±0.88%;热浸提的最优工艺条件为水料比21∶1,浸提温度63℃,浸提时间4.2 h。浸提液与酶解后榨汁获得的果汁混合测得总出汁率为94.07%±0.19%。酶法-热浸提后的总出汁率相较于单一榨汁工艺(出汁率57%)提高了37%。
In order to improve the juice yield of Aronia melanocarpa juice,the juice yield was calculated based on the soluble solid content of Aronia melanocarpa raw fruit,and the Aronia melanocarpa extraction process was optimized.The juice was firstly extracted by enzymatic hydrolysis,and the obtained pomace was further juiced by hot dip extraction method.On the basis of the single factor experiment separately,the orthogonal test and response surface test were used to optimize the process of enzymatic hydrolysis and hot leaching. The results showed that the optimum conditions for enzymatic hydrolysis of Aronia melanocarpa juice were as follows: enzyme addition 0.20%,enzymolysis time 2 h,and enzymolysis temperature 50 ℃. Under the optimum extraction process conditions,the juice yield of Aronia juice was 77.70% ± 0.88%. The optimum process conditions were a water to material ratio of 21∶ 1,extraction temperature of 63 ℃,extraction time of 4.2 h. The total juice yield was 94.07% ±0.19% when the extract was mixed with the juice obtained after the enzymatic hydrolysis.The total juice yield after enzymaticthermal extraction was about 37% higher than that of the juice only process( the juice yield was 57%).
In order to improve the juice yield of Aronia melanocarpa juice,the juice yield was calculated based on the soluble solid content of Aronia melanocarpa raw fruit,and the Aronia melanocarpa extraction process was optimized.The juice was firstly extracted by enzymatic hydrolysis,and the obtained pomace was further juiced by hot dip extraction method.On the basis of the single factor experiment separately,the orthogonal test and response surface test were used to optimize the process of enzymatic hydrolysis and hot leaching. The results showed that the optimum conditions for enzymatic hydrolysis of Aronia melanocarpa juice were as follows: enzyme addition 0.20%,enzymolysis time 2 h,and enzymolysis temperature 50 ℃. Under the optimum extraction process conditions,the juice yield of Aronia juice was 77.70% ± 0.88%. The optimum process conditions were a water to material ratio of 21∶ 1,extraction temperature of 63 ℃,extraction time of 4.2 h. The total juice yield was 94.07% ±0.19% when the extract was mixed with the juice obtained after the enzymatic hydrolysis.The total juice yield after enzymaticthermal extraction was about 37% higher than that of the juice only process( the juice yield was 57%).
引文
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[21]刘刚,马岩,孟宪军,等.响应面法优化酶法提取蓝莓果汁工艺条件[J].食品科学,2013,34(14):68-72.
[22]叶春苗.蓝莓深加工技术研究进展[J].农业科技与装备,2015(10):63-64.
[23]陈祖满,江凯.果肉型低糖蓝莓果酱加工工艺研究[J].中国酿造,2014,33(6):164-167.
[24]刘华戎,谷大海.蓝莓果汁饮料加工工艺研究[J].农产品加工,2012(8):76-81.
[25]薛洁,贾士儒,王异静.果胶酶在欧李果汁加工中的应用[J].食品科学,2007,28(1):120-122.
[26]李亚东,张志东,吴林.蓝莓果实的成分及保健机能[J].中国食物与营养,2002(1):27-28.
[27]李丽敏,吴林.蓝莓深加工的研究进展[J].中国农机化学报,2014,35(4):174-179.
[28]Wettasinghe M,Vasanthan T,Temelli F,et al.Volatiles from roasted by products of the poultry processing industry[J].Journal of Agriculture and Food Chemistry,2000,48(8):3485-3492.
[2]马兴华.优良的经济树种-黑果腺肋花楸[J].林业科技通讯,1992(11):31-34.
[3]韩文忠,姜镇荣,马兴华,等.国内外腺肋花楸产业和技术发展概况[J].防护林科技,2007(3):57-58.
[4]Aedín C,éilis J O R,Colin K,et al.Habitual intake of flavonoid subclasses and incident hypertension in adults[J].American Journal of Clinical Nutrition,2011,93(2):338-347.
[5]Hakkinen S H,Karenlampi S O,Heinonen M,et al.Content of the flavonols quercetin,myricetin,and kaempferol in 25 edible berries[J].Journal of Agricultural and Food Chemistry,1999(47):2274-2279.
[6]Nechifor A C,Neagu M P,Pascu D L,et al.Different spectrophotometric methods for antioxidant for activity assay of four herbs[R].Recent Researches in Environment and Biomedicine,2013,3(7):120-125.
[7]Kulling S E,Rawel H M.Chokeberry(Aronia melanocarpa)-a review on the characteristic components and potential health effects[J].Planta Medica,2008(74):1625-1634.
[8]Wu X,Beecher G,Holden J,et al.Lipophilic and hydrophilic antioxidant capacities of common foods in the United States[J].Journal of Agricultural and Food Chemistry,2004(52):4026-4037.
[9]Zhao C,Giusti MM,Malik M,et al.Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth[J].J Agric Food Chem 2004,52(20):6122-6128.
[10]Ohgami K,Ilieva I,Shiratori K,et al.Anti-inflammatory effects of Aronia extract on rat endotoxin-induced uveitis[J].Investigative Ophthalmology&Visual Science,2005,46(1):275-281.
[11]Handeland M,Grude N,Torp T,et al.Black chokeberry juice(Aronia melanocarpa)reduces incidences of urinary tract infection among nursing home residents in the long term-a pilot study[J].Nutrition Research,2014,34(6):518-525.
[12]Badescu M,Badulescu O,Badescu L,et al.Effects of Sambucus nigra and Aronia melanocarpa extracts on immune system disorders within diabetes mellitus[J].Pharmaceutical Biology,2015,53(4):533-539.
[13]Jankowski A,Jankowka B,Niedworok J.The influence of Aronia melanocapra in experimental pancreatitis[J].Polski Merkuriusz Lekarski,2000,5(4):469-481.
[14]Zielinska-Przyjemska M,Olejnik A,DobrowolskaZachwieja A,et al.Effects of Aronia melanocarpa polyphenols on oxidative metabolism and apoptosis of neutrophils from obese and non-obese individuals[J].Acta Scientiarum Polonorum Technologia Alimentaria,2007,6(3):75-87.
[15]Ochimian I,Grajkowski J,Smolik M.Comparion of some morphological features,quality and chemical content of four cultivars of chokeberry fruites(Aronia melanocarpa)[J].Not BotHorti Agrobo,2012,40(1):253-260.
[16]任立学.我国黑果腺肋花楸发展中存在的问题与解决途径[J].林业科技通讯,2015(2):21-22.
[17]Kurt A,Peter M,Estrella M,et al.Chokeberry(Aronia melanocarpa(Michx.)Elliot)concentrate inhibits NF-KB and synergizes with selenium to inhibit the release of proinflammatory mediators in macrophages[J].Fitoterapia,2015(105):73-82.
[18]Valcheva K S,Borisova P,Galunska B,et al.Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage inrats[J].Experimental and Toxicologic Pathology,2004(56):195-201.
[19]陈妍竹,胡文忠,姜爱丽,等.黑果腺肋花楸功能作用及食品加工研究进展[J].食品工业科技,2016(9):1-4.
[20]王鹏,姜镇荣,张平,等.黑果腺肋花楸果实的经济价值及其开发前景[J].农产品加工,2009(9):55-57.
[21]刘刚,马岩,孟宪军,等.响应面法优化酶法提取蓝莓果汁工艺条件[J].食品科学,2013,34(14):68-72.
[22]叶春苗.蓝莓深加工技术研究进展[J].农业科技与装备,2015(10):63-64.
[23]陈祖满,江凯.果肉型低糖蓝莓果酱加工工艺研究[J].中国酿造,2014,33(6):164-167.
[24]刘华戎,谷大海.蓝莓果汁饮料加工工艺研究[J].农产品加工,2012(8):76-81.
[25]薛洁,贾士儒,王异静.果胶酶在欧李果汁加工中的应用[J].食品科学,2007,28(1):120-122.
[26]李亚东,张志东,吴林.蓝莓果实的成分及保健机能[J].中国食物与营养,2002(1):27-28.
[27]李丽敏,吴林.蓝莓深加工的研究进展[J].中国农机化学报,2014,35(4):174-179.
[28]Wettasinghe M,Vasanthan T,Temelli F,et al.Volatiles from roasted by products of the poultry processing industry[J].Journal of Agriculture and Food Chemistry,2000,48(8):3485-3492.