果胶酶酶解红枣制汁工艺的研究

摘要

In this paper, using jujube as raw materials, the preparation process of jujube juice by pectinase extraction method was studied. The effect of pectinase addition amount, enzymolysis time, enzymolysis temperature and pH value on the soluble solids content was mainly studied. Results showed that the optimum pectinase enzymolysis parameters were: pectinase addition amount 0.3%, enzymolysis time 4h, enzymolysis temperature 55℃ and pH 3.5. Under these optimal preparation conditions, the soluble solids content of jujube juice was 15.87% with excellent flavor and color.%以红枣为原料，采用果胶酶酶解浸提的方法制备红枣汁。以红枣汁可溶性固形物含量为参考指标，通过单因素试验和正交试验，研究了果胶酶添加量、酶解时间、酶解温度和pH值对枣汁浸提效果的影响。结果表明，最佳酶解工艺如下：果胶酶添加量为0.3%，酶解时间为4h，酶解温度为55℃，最适pH值为3.5，此工艺条件下所获得的红枣汁可溶性固形物含量为15.87%，所得红枣汁枣香浓郁，无苦味，颜色红亮，稳定性好。