高花色苷含量的三华李浓缩果汁加工条件研究

摘要

A concentrated Sanhua-plum juice rich in anthocyanin was studied by measuring the changes of anthocyanin concentration.The factors such as blanching, enzymolysis, pulping with protestants, freeze and vacuum concentration conditions were researched. The results showed that the loss of Sanhua-plum anthocyanin would be less with lower blanching temperature and shorter blanching time. The Sanhua-plum anthocyanin would be maintained by citric acid, vitamin C and Zn2+during the pulping. Vacuum concentration showed a better effect than freeze concentration in enhancing the concentration of Sanhua-plum anthocyanin. The concentrated sanhua-plum juice rich in anthocyanin could be well processed in the conditions of blanching in 70℃for 40 s, pulping with 0.15 g/kg VC and 0.15 g/kg ascorbic acid, enzymolysis in 50℃for 1 h, vacuum concentration in 75℃for 60 min, and the concentration of Sanhua-plum anthocyanin would be enhanced more than 10 times.%为探索加工高花色苷含量的三华李浓缩果汁，以三华李花色苷的含量为指标，研究烫漂、酶解、打浆时保护剂添加量、冷冻浓缩和真空浓缩等条件对三华李花色苷的影响。结果表明：热加工温度越低，时间越短，三华李果汁中花色苷含量越高；榨汁时添加一定量的柠檬酸、低剂量Zn2+和抗坏血酸对花色苷有保护作用，且可提高花色苷提取量；真空浓缩比冷冻浓缩能更有效提高花色苷的含量。在处理条件为70℃烫漂40 s，打浆时添加5 mg/kg的Zn2+、1.5 g/kg的柠檬酸和0.15 g/kg抗坏血酸，50℃酶解1 h，75℃真空浓缩60 min情况下，可将三华李果汁中的花色苷含量浓缩10倍以上，可加工出高含花色苷的三华李浓缩果汁。