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| 黑蒜黑枸杞复合饮料制备过程中酶解工艺优化 |
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吕丹阳1,2, 蒋磷雷1,3, 王丹凤1,2, 邓云1,2,3
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1.上海交通大学（云南）大理研究院，云南 大理 671000;2.上海交通大学 农业与生物学院，上海 200240;3.上海食品安全工程技术研究中心，上海 200240
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| 摘要: |
| 目的 以黑蒜、黑枸杞等为主要原料，以出汁率、透光率、饮料中花色苷含量和DPPH自由基清除率为依据，研究酶解条件对复合饮料产率和稳定性的影响。方法 选择纤维素与果胶酶比例、复合酶添加量、酶解温度和酶解时间为自变量的4因素3水平的正交实验优化酶的最佳酶解条件。结果 各因素对复合饮料的模糊综合评分值的影响主次顺序为复合酶添加量>酶解温度>酶解时间>复合酶比例；最佳酶解工艺条件，复合酶质量分数 0.06 %，纤维素酶与果胶酶的质量比为2︰1，酶解温度为50 ℃，酶解时间为3 h。 在此优化工艺条件下，出汁率为91.04 %，透光率为77.27 %，饮料中花色苷的质量浓度为167.11 mg/L，DPPH自由基清除率为58.81 %。结论 该工艺生产的复合饮料出汁率高，抗氧化活性强。 |
| 关键词: 黑蒜 黑枸杞 酶解 复合饮料 模糊评价 |
| DOI：10.19554/j.cnki.1001-3563.2019.23.008 |
| 分类号:TS275.5 |
| 基金项目:云南省科技厅重大科技专项（2018ZI001）；上海市科委项目（19DZ2284200） |
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| Optimization of Enzymatic Hydrolysis Conditions for Preparation of Black Garlic-Black Medlar Compound Juice |
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LYU Dan-yang1,2, JIANG Lin-lei1,3, WANG Dan-feng1,2, DENG Yun1,2,3
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1.Yunnan Dali Research Institute of Shanghai Jiao Tong University, Dali 671000, China;2.School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;3.Shanghai Food Safety and Engineering Technology Research Center, Shanghai 200240, China
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| Abstract: |
| The paper aims to research the effect of enzymolysis condition on yield rate and stability of compound juice based on juice yield, light transmittance, total anthocyanin content and DPPH free radical scavenging rate with black garlic and black medlar as the main ingredients. Ratio of cellulose to pectinase, enzyme concentration, hydrolysis temperature and hydrolysis time were selected as the optimal conditions for enzymatic hydrolysis for orthogonal experiment of 4 factors and 3 levels. The results showed that the order of influence on the indexes of the compound juice was enzyme concentration > hydrolysis temperature > reaction time > enzyme ratio. The optimal conditions for enzymatic hydrolysis were cellulase: pectinase mass ratio 2︰1, compound enzyme mass fraction of 0.06%, enzymatic hydrolysis temperature of 50 ℃, and enzymatic hydrolysis time of 3 h. Under this optimized process condition, the juice yield was 91.04%, the light transmittance was 77.27%, the anthocyanin content in the juice was 167.11 mg/L and the DPPH free radical scavenging rate was 58.81%. The compound juice produced by this process has high juice yield rate and high antioxidant activity. |
| Key words: black garlic black medlar enzymatic hydrolysate compound juice fuzzy synthetic evaluation |
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