摘要
为提高生榨山楂的出汁率和生物活性,提高果汁品质,采用冻融联合酶解法优化生榨山楂汁制备工艺,增加山楂汁活性成分及提高抗氧化活性.通过单因素、响应面试验优化山楂酶解工艺,在最佳酶解工艺的基础上,考察冻融辅助酶解对山楂汁抗氧化性能的影响.结果表明,最佳工艺参数为酶解时间 98 min、酶解温度 47.5℃、复合酶添加量 0.22%,此时山楂出汁率为 31.07%.与未冻融处理的山楂相比,冻融处理组的出汁率、多酚、黄酮、花青素、可溶性固形物、可溶性糖等成分含量,在冻融 4,12,12,12,12,8 次后达到最大值,分别提高 9.34%,36.61%,51.43%,216.75%,20.89%,36.63%;山楂汁的红度提高 1.94 倍,黄度下降 21.91%.研究为生榨山楂汁及相关酶解工艺提供参考.
Abstract
In order to improve the juice yield and bioactivity of fresh hawthorn juice,enhance the quality of the juice,the freeze-thaw combined enzymatic hydrolysis method was used to optimize the preparation process of fresh hawthorn juice,increase the bioactive components of hawthorn juice,and improve its antioxidant activity.The hawthorn enzymatic hydrolysis process was optimized by single factor and response surface experiments,and the effect of freeze-thaw assisted enzymatic hydrolysis on the antioxidant performance of hawthorn juice was investigated based on the optimal enzymatic hydrolysis process.The results showed that the optimal process parameters were 98 min enzymatic hydrolysis time,47.5℃enzymatic hydrolysis temperature,and 0.22%of composite enzyme,with a hawthorn juice yield of 31.07%.Compared with the untreated hawthorn,the yield,polyphenols,flavonoids,anthocyanin,soluble solids,and soluble sugars of the freeze-thaw treatment group reached their maximum values at the 4,12,12,12,12,and 8 times,respectively,and increased by 9.34%,36.61%,51.43%,216.75%,and 20.89%,and 36.63%,respectively.Meanwhile,the redness of the hawthorn juice was increased by 1.94 times,while its yellowness was reduced by 21.91%.The study provides reference for the preparation of fresh hawthorn juice and related enzymatic hydrolysis processes.
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