以新鲜黑莓为原料,研究了黑莓汁加工中酶解工艺及黑莓汁配方的参数优化.结果表明:最佳酶解条件为复合果胶酶添加量0 18％、酶解温度49℃、酶解时间2.4h.在此条件下,黑莓的出汁率达78.2％.黑莓汁最佳滋味配方为:黑莓汁93％、果葡糖浆7％、柠檬酸钠0.05％、阿魏酸0.10％.%Taking the fresh blackberry as the raw material, the author studied the optimization of the enzymolysis technological parameters and formula in the processing of blackberry juice. The optimum enzymolysis conditions were acquired as follows; the additive amount of compound pectinase was 0. 18% , enzymolysis temperature was 49 ℃, and enzymolysis time was 2. 4 h. Under these conditions, the juice rate of blackberry reached 78.2%. The optimum blackberry juice formula was blackberry juice 93% , high fructose corn syrup 7% , sodium citrate 0. 05% and ferulic acid 0.10% .
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