新疆西梅果汁浸提及加工工艺的研究

摘要

The record prune as raw material, based on single factor experiment to study the effect of pectinase usage, prune - water ratio, extraction temperature, extraction time, pH values on prune juice soluble solids content,to select the optimum extraction technology by orthogonal test, then determination the adding quantity of sugar in prune juice. Result show with, the main factors influencing the test results in order to:the amount of enzyme>the ratio of material to water>extracting time>extraction temperature=value of pH. The conditions of optimum extraction technology were:A3B3D3C2E3. Prune juice extraction optimum conditions is:pectinase usage 0.5%, prune-water ratio1∶4 (volume ractio), extraction time 2.5 h, extraction temperature 40℃, pH4.0, and sugar 6%.%以西梅来客品种为原材料，在单因素试验的基础上研究果胶酶用量、料水比、浸提温度、浸提时间、pH值对西梅汁可溶性固形物含量的影响，并通过正交试验确定最佳浸提工艺及确定西梅汁的加糖量。结果表明，影响试验结果的主要因素顺序为：酶用量>料水比>浸提时间>浸提温度=pH值。优化工艺条件为：A3B3D3C2E3。西梅果汁浸提的最佳工艺条件为：果胶酶用量0.5%、料水比为1∶4（体积比）、浸提时间2.5 h、浸提温度40℃、pH4.0、加糖量为6%。