红枣多糖在加工过程中的变化研究

摘要

本文研究了红枣多糖在红枣清汁加工过程中的变化，分析了不同加工工艺、不同果浆酶以及不同澄清剂对枣汁的处理效果。实验结果表明，酶解可提高红枣多糖含量，经澄清、超滤、吸附后红枣多糖含量明显降低。因此对酶解工艺和澄清工艺进行优化，筛选出果浆酶PECTINEX SMASH XXL能提高多糖含量和出汁率，采用复合澄清剂能提高枣汁稳定性，但不能提高枣汁多糖含量。%The change of jujube polysaccharide during jujube juice processing was studied and the treatment effect of different processing technology, fruit pulp enzyme and clarifying agent was also analyzed. The results showed that the enzymolysis could improve the content of jujube polysaccharide, otherwise clarification, ultrafiltration and adsorption decreased the content of jujube polysaccharide obviously. Thus enzymolysis and clarification process was optimized and selected the fruit pulp enzyme PECTINEX SMASH XXL which could increase the content of polysaccharide and juice yield and compound clarifying agent which could improve the stability of jujube juice, but could not increase the content of polysaccharide.