Study on the deastringency process of the juice of Aronia melanocarpa by ultra-high pressure collaborative enzymolysis method
In order to remove tannin from fruit juice efficiently and improve the quality of fruit juice,the deastringency process of the Aronia melanocarpa juice was optimized by ultra-high pressure collaborative enzymolysis method. The effects of tannase addition,enzymolysis pressure and enzymolysis time on deastringency rate and anthocyanin retention rate were studied by single factor test. The deastringency process was further optimized by response surface test. The results show that the best parameters of deastringency process are as follows: tannase addition 0.1％,enzymolysis pressure 260 MPa,and enzymolysis time 10 min. Under these conditions,the deastringency rate of the juice is 89.08％,and the retention rate of anthocyanin is 99.91％. The ultra-high pressure collaborative enzymolysis method can not only remove most tannins,but also retain anthocyanins to the maximum extent. The study results provide a reference for the deastringency process of Aronia Melanocarpa and its related products.
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