Microsoft Word _编辑二校

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1 7 8 Vol. 7 No Journal of Food Safety and Quality Aug., 2016 柴云雷 *, 郭丽, 马雪, 李杨, 张金凤 (, ) 摘要 : 目的方法,,, 结果 ( 0.04 g/l 40 2 h),, 88.5% 67.1%; 0.2%, 14%, 0.15%,, 结论关键词 : ; ; Technology research for clarify fruit juice beverage of Physalis pubescens L. CHAI Yun-Lei *, GUO Li, MA Xue, LI Yang, ZHANG Jin-Feng (Food and Pharmaceutical Engineering Institute, Suihua University, Suihua , China) ABSTRACT: Objective To investigate the preparation technology for clarify fruit juice beverage of Physalis pubescens L. Methods The preparation of juice used pectinase for enzymolysis, and the optimum parameters of pectinase were determined by single factor experiments and orthogonal experiments. Meanwhile, the citric acid, sucrose and xanthan gum were used to allocate fruit juice. The best formula was determined according to the sensory evaluation by comprehensive evaluation method. Results Under the optimum parameters of pectinase (enzyme concentration of 0.04 g/l, enzymolysis temperature of 40, and enzymolysis time of 2 h), the rate of juice and light transmittance were the highest, which were 88.5% and 67.1%, respectively. The best recipe of clarify fruit juice beverage of Physalis pubescens L. were citric acid of 0.2%, sugar of 14%, and xanthan gum of 0.15%. Under those conditions, the juice was sour and sweet, delicious and clear, and with rich fruit aroma. Conclusion This paper can lay certain theoretical foundation for the development of deep processed products of Physalis pubescens L. KEY WORDS: Physalis pubescens L.; pectinase; fruit juice beverage 1 引言 (Physalis pubescens L.), (Physali),, [1,2],, 18 21, A B C D E 8, C E 5, [3-5], [6-8] * 通讯作者 :,,, @qq.com *Corresponding author: CHAI Yun-Lei, Master, Teaching Assistant, Food and Pharmaceutical Engineering Institute, SuiHua University, Suihua , China @.qq.com

2 8, : 3383,, 1, 15,,,,,,,,,,,,,, 2 材料与方法 2.1 材料与试剂, ; ( 40 U/mg), ;, 2.2 仪器与设备 (7) : 4000 r/min 20 min,,,, (8) :,,,, (9) :, min, (10) : 测定方法, 680 nm (%)= / 100 [12] 3 结果与分析 3.1 果胶酶最佳工艺参数的优化酶浓度对果汁酶解效果的影响, g/l, 50 2 h,, 2, 1 BS 224S ( ( ) ); TU-1901 ( ); JJ-2 ( ); XM TD-204 ( ); 80-2B ( ) 2.3 实验方法工艺流程 [9-11] 操作要点 (1) :, (2) :,, (3) : 1:3(m:V), (4) :,,, (5) : 85 5 min,, (6) : 4,, Fig. 1 1 (n=2) The effects of enzyme concentration on enzymatic hydrolysis (n=2) 1, 0.02~0.04 g/l, 0.04 g/l,, 83.9% 58.2%,,,,, 0.04 g/l 温度对果汁酶解效果的影响, 0.05 g/l, h,, 2, 2

3 Table 1 表 1 果胶酶优化正交试验因素及水平 The factors and levels of orthogonal experiment for pectinase optimization A: (g/l) B: ( ) C: (h) Fig. 2 2 (n=2) The effects of temperature on enzymatic hydrolysis (n=2) Table 2 表 2 果胶酶优化正交试验结果 The orthogonal experiment results of pectinase optimization 2,, 50, 64.7%, 85.9% 60, 86.2%, 61.1% 50~ 时间对果汁酶解效果的影响, 0.05 g/l, h,, 2, 3 A B C (%) (%) (%) K K K R (%) K K K R (n=2) Fig. 3 The effects of time on enzymatic hydrolysis (n=2) 3,, 1.5 h,, 84.7% 64.3% 1.5 h 最佳工艺条件的确定, 3 3, [13] 1, 2 2, R R B >R A >R C,, A 1 B 1 C 3 R R C >R A >R B,, A 2 B 1 C 3,,, A 2 B 1 C 3, 0.04 g/l

4 8, : h, [14], ( 0.04 g/l 40 2 h) 88.5%, 67.1% 3.2 澄清型黄菇娘果汁饮料最佳配方的确定, 10, [15] 柠檬酸添加量对果汁配方的影响, 0.05% 0.10% 0.15% 0.20% 0.25%, 0.25% 12%,, %,, 0.15% 蔗糖添加量对果汁配方的影响, 6% 8% 10% 12% 14%, 0.15% 0.25%, 5 Fig. 5 5 (n=2) The effect of sugar content on sensory quality (n=2) 4 (n=2) Fig. 4 The effect of citric acid content on sensory quality (n=2) 4, 0.15%,,, 5, 12%,,,,,,,, 12% 黄原胶添加量对果汁配方的影响, 0.10% 0.15% 0.20% 0.25% 0.30%, 0.15% 12%, 6 [10] 表 3 感官质量评分标准 Table 3 Sensory quality scoring criteria [10] / (30 ) (30 ) (30 ) (10 ),,,,,,,,,,,,,,,,, 25~30 20~25 <20 25~30 15~25 <15 25~30 15~25 <15 5~10 <5

5 ,, A 3 B 3 C 2, 0.2%, 14%, 0.15% , 4 结论 Fig. 6 6 (n=2) The effect of xanthan gum content on sensory quality (n=2) 6, 0.15%,,,,,,,,,, 0.15% 正交试验确定最佳配方, 3 3, 4, 5 Table 4 表 4 配方优化正交试验的因素及水平 The factors and levels of orthogonal test for formula optimization A: (%) B: (%) C: (%) 表 5 配方优化正交试验结果 Table 5 The orthogonal test results of formula optimization A B C ( ) K K K R ,,,, ( ),, 0.04 g/l 40 2 h,, 88.5%, 67.1% : 0.2%, 14%, 0.15%,,, 参考文献 [1],. [J] , 40(33): Feng L, Gao QQ. Cherry and Physalis pubescens L. nutritional composition analysis [J]. Anhui Agric Sci, 2012, 40(33): [2],,. [J]. ( ), 2009, 10(2): Li JH, Cheng HM, Sun GR. Physalis pubescens L. wine fermentation process environment conditions on the quality of the products [J]. J North China Univ (Nat Sci Ed), 2009, 10(2): [3],. [J] , (1): 38. Zhang BX, Yan LL. The nutritional composition and development and utilization of Physalis pubescens L. [J]. Special Econ Anim Plants, 2005, (1): 38. [4] Mafalda AR, Betina MC. Flavour development via lipolysis of milkfats: changes in free fatty acid pool [J]. Int J Food Sci Technol, 2007, 42(8): [5],,,. [J]., 2010, 35(10): Yang Y, Ren J, Huang SF, et al. Physalis pubescens L. fruit powder processing technology research [J]. Food Sci Technol, 2010, 35(10): [6] Han R. Recent progress in the study of anti-cancer drygsoriginating from plants and Traditional medicines in China [J]. Chin Med Sci J, 1994, (9): [7]. [D]. :, Zhang SW. MAO chemical composition and biological activity of physalis research [D]. Changchun: Jilin University, [8] Takagi T. Antioxidant for fats and oils from canary seed [J]. Jaocs, 1980,

6 8, : 3387 (10): 326. [9],. [J], 2012, 40(3): YuYQ, Zhang HX. Clarify the loquat fruit juice beverage processing technology [J]. J Jiangsu Agric Sci, 2012, 40(3): [10]. [J]., 2013, (08): Liang Y. Clarify the type of calcium fruit drinks development [J]. North Garden, 2013, (8): [11],. [J]., 2008, 36(24): , Guo Y, Feng CP. Clarify the development of the red jujube drink [J]. Anhui Agric Sci, 2008, 36 (24): , [12],,,. [J]., 2015, 40(04): Chu L, Liu GP, Ma YF, et al. Chinese wolfberry juice extraction process technology research [J]. Food Sci Technol, 2015, 40(04): [13],,,. [J]., 2013, 34(18): Xu W, Li YN, Gao XQ, et al. Compound enzyme on the red mushroom niang fruit pulp digestion conditions optimization [J]. Food Sci, 2013, (18): [14]. [J]., 2012, (11): Su YS. Clarify the development of blackcurrant juice [J]. Heilongjiang Agric Sci, 2012, (11): [15]. [J]., 2015, 17(1): 5 6. Wang JH. Blueberries care the development of fruit juice beverage processing technology [J]. J Liaoning Agric Vocat Tech Coll, 2015, (1): 5 6. 作者简介 ( 责任编辑 : 姚菲 ) 柴云雷, 硕士, 助教, 主要研究方向为食品安全 @qq.com

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中国农学通报 04,0(9):0-4 Chinese Agricultural Science Bulletin 柚子红枣酸奶的发酵工艺研究邵金华, 余响华, 晏资忠, 朱智勇 ( 湖南科技学院, 湖南永州 499) 摘要 : 以柚子汁红枣汁和脱脂奶粉为主要原料, 以保加利亚乳杆菌和

Microsoft Word _编辑 二校

Microsoft Word _编辑二校