超声波辅助酶法处理对百香果出汁率及品质的影响

Effects of ultrasonic assisted enzymatic treatment on juice yield and quality of passion fruit

中文关键词:  果汁  百香果  超声波辅助酶  工艺优化  抗氧化性

英文关键词:fruit juice  passion fruit  ultrasonic assisted enzyme  process optimization  antioxidant

中文摘要:

      目的 探究超声波辅助酶法处理对百香果出汁率及品质的影响。方法 以台农1号百香果为原料, 利用超声波辅助复合酶法, 通过研究超声温度、超声时间、酶解时间、酶解温度、复合酶配比和加酶量等因素对百香果果汁的影响, 在单因素的基础上进行正交试验, 以出汁率和感官评价结果为依据, 得出最佳加工工艺, 并对运用该工艺提取的百香果果汁进行品质分析。结果 最佳工艺为超声温度20℃、超声时间30 min、酶解时间60 min、酶解温度20℃、果胶酶与纤维素酶的质量比为1:1、加酶量为总质量的0.24%; 与物理压榨果肉相比出汁率提高23.29%, 杀菌后维生素C含量损失率降低了20.88%, 可溶性糖含量提升了42.41%、总抗氧化能力、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐自由基清除能力和1,1-二苯基-2-三硝基苯肼自由基清除能力和总酚含量分别提升了55.23%、7.73%、73.18%和37.61%, 对氨基酸含量的影响差异不显著。结论 采用超声波辅助酶法处理百香果可以显著提升百香果出汁率及品质, 为百香果高效加工开发技术提供理论基础, 提升产业附加值。

英文摘要:

      Objective To investigate the effects of ultrasonic assisted enzymatic treatment on juice yield and quality of passion fruit. Methods With Tainong No.1 passion fruit as raw material, ultrasonic assisted complex enzyme method was used to study the influence of ultrasonic temperature, ultrasonic time, enzymatic time, enzymatic temperature, compound enzyme ratio and enzyme addition amount on passion fruit juice. Orthogonal test was conducted on the basis of single factor, and the optimal processing technology was obtained based on juice yield and sensory evaluation results. The quality of passion fruit juice extracted by this process was analyzed. Results The optimal process was as follows: Ultrasonic temperature was 20℃, ultrasonic time was 30 min, enzymolysis time was 60 min, enzymolysis temperature was 20℃, the mass ratio of pectinase to cellulase was 1:1, the amount of enzyme added was 0.24% of the total mass. The juice yield was 23.29% higher than that of physical pressing, and the vitamin C loss decreased by 20.88% after sterilization, soluble sugar content increased by 42.41%, total antioxidant capacity, free radical scavenging capacity of 2,2’-diazo-bis (3-ethyl-benzothiazolin-6-sulfonic acid) diamiammonium salt, free radical scavenging capacity of 1,1-diphenyl-2-trinitrophenylhydrazine and total phenol content increased by 55.23%, 7.73%, 73.18% and 37.61%, respectively, with no significant differences in amino acid content. Conclusion Ultrasonic assisted enzymatic treatment of passion fruit can significantly improve the juice yield and quality of passion fruit, provide a theoretical basis for efficient processing and development technology of passion fruit, and enhance the added value of industry.