7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug., 2016 柴云雷 *, 郭丽, 马雪, 李杨, 张金凤 (, 152061) 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 152061, 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 :,,, E-mail: 190050292@qq.com *Corresponding author: CHAI Yun-Lei, Master, Teaching Assistant, Food and Pharmaceutical Engineering Institute, SuiHua University, Suihua 152061, China. E-mail: 190050292@.qq.com
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) :, 65 30 min, (10) : 2.3.3 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 3.1.1 酶浓度对果汁酶解效果的影响, 0.02 0.03 0.04 0.05 0.06 g/l, 50 2 h,, 2, 1 BS 224S ( ( ) ); TU-1901 ( ); JJ-2 ( ); XM TD-204 ( ); 80-2B ( ) 2.3 实验方法 2.3.1 工艺流程 [9-11] 2.3.2 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 3.1.2 温度对果汁酶解效果的影响, 0.05 g/l, 30 40 50 60 70 2 h,, 2, 2
3384 7 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) 1 0.03 40 1.0 2 0.04 50 1.5 3 0.05 60 2.0 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% 50~70 3.1.3 时间对果汁酶解效果的影响, 0.05 g/l, 50 0.5 1.0 1.5 2.0 2.5 h,, 2, 3 A B C (%) (%) 1 1 1 1 85.4 63.6 2 1 2 2 82.5 54.9 3 1 3 3 86.0 65.8 4 2 1 2 87.1 66.8 5 2 2 3 81.1 66.4 6 2 3 1 77.0 61.4 7 3 1 3 86.4 64.1 8 3 2 1 82.9 63.1 9 3 3 2 81.3 58.3 (%) K 1 84.6 86.3 81.8 K 2 81.7 82.2 83.6 K 3 83.5 81.4 84.5 R 2.9 4.9 2.7 (%) K 1 61.4 64.8 62.7 K 2 64.9 61.5 60.0 K 3 61.8 61.8 65.4 R 3.5 3.3 5.4 3 (n=2) Fig. 3 The effects of time on enzymatic hydrolysis (n=2) 3,, 1.5 h,, 84.7% 64.3% 1.5 h 3.1.4 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
8, : 3385 40 2 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] 3 3.2.1 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%,, 4 0.15%,, 0.15% 3.2.2 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% 3.2.3 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
3386 7 4,, A 3 B 3 C 2, 0.2%, 14%, 0.15% 5 9 92, 4 结论 Fig. 6 6 (n=2) The effect of xanthan gum content on sensory quality (n=2) 6, 0.15%,,,,,,,,,, 0.15% 3.2.4 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: (%) 1 0.10 10 0.10 2 0.15 12 0.15 3 0.20 14 0.20 表 5 配方优化正交试验结果 Table 5 The orthogonal test results of formula optimization A B C ( ) 1 1 1 1 73 2 1 2 2 88 3 1 3 3 85 4 2 1 2 87 5 2 2 3 75 6 2 3 1 90 7 3 1 3 79 8 3 2 1 82 9 3 3 2 92 K 1 82.0 79.7 81.7 K 2 84.0 81.7 89.0 K 3 84.3 89.0 79.7 R 2.3 9.3 9.3,,,, ( ),, 0.04 g/l 40 2 h,, 88.5%, 67.1% : 0.2%, 14%, 0.15%,,, 参考文献 [1],. [J].. 2012, 40(33): 16113 16114. Feng L, Gao QQ. Cherry and Physalis pubescens L. nutritional composition analysis [J]. Anhui Agric Sci, 2012, 40(33): 16113 16114. [2],,. [J]. ( ), 2009, 10(2): 139 143. 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): 139 143. [3],. [J].. 2005, (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): 961 968. [5],,,. [J]., 2010, 35(10): 134 138. Yang Y, Ren J, Huang SF, et al. Physalis pubescens L. fruit powder processing technology research [J]. Food Sci Technol, 2010, 35(10): 134 138. [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): 61 69. [7]. [D]. :, 2007. Zhang SW. MAO chemical composition and biological activity of physalis research [D]. Changchun: Jilin University, 2007. [8] Takagi T. Antioxidant for fats and oils from canary seed [J]. Jaocs, 1980,
8, : 3387 (10): 326. [9],. [J], 2012, 40(3): 257 259 YuYQ, Zhang HX. Clarify the loquat fruit juice beverage processing technology [J]. J Jiangsu Agric Sci, 2012, 40(3): 257 259. [10]. [J]., 2013, (08): 147 149. Liang Y. Clarify the type of calcium fruit drinks development [J]. North Garden, 2013, (8): 147 149. [11],. [J]., 2008, 36(24): 10675 10676, 10678. Guo Y, Feng CP. Clarify the development of the red jujube drink [J]. Anhui Agric Sci, 2008, 36 (24): 10675 10676, 10678. [12],,,. [J]., 2015, 40(04): 161 169. Chu L, Liu GP, Ma YF, et al. Chinese wolfberry juice extraction process technology research [J]. Food Sci Technol, 2015, 40(04): 161 169. [13],,,. [J]., 2013, 34(18): 114 117. 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): 114 117. [14]. [J]., 2012, (11): 128 131. Su YS. Clarify the development of blackcurrant juice [J]. Heilongjiang Agric Sci, 2012, (11): 128 131. [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 E-mail: 190050292@qq.com