| 黑莓汁加工中关键工艺参数优化研究 |
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| 引用本文： | 周剑忠,刘小莉,张丽霞,单成俊.黑莓汁加工中关键工艺参数优化研究[J].江西农业学报,2012,24(4):113-115. |
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| 作者姓名： | 周剑忠 刘小莉 张丽霞 单成俊 |
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| 作者单位： | 江苏省农业科学院 农产品加工研究所,江苏 南京,210014 |
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| 基金项目： | 江苏省农业自主创新项目 |
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| 摘 要： | 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2.4 h。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%。
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| 关 键 词： | 黑莓汁 酶解 加工工艺 优化 |
Optimization of Key Technological Parameters in Processing of Blackberry Juice |
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| ZHOU Jian-zhong
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LIU Xiao-li
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ZHANG Li-xia
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SHAN Cheng-jun.Optimization of Key Technological Parameters in Processing of Blackberry Juice[J].Acta Agriculturae Jiangxi,2012,24(4):113-115. |
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| Authors: | ZHOU Jian-zhong LIU Xiao-li ZHANG Li-xia SHAN Cheng-jun |
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| Institution: | (Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China) |
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| Abstract: | 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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| Keywords: | Blackberry juice Enzymolysis Processing technology Optimization |
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