不同加工工艺对黑莓浆果出汁率及果汁品质影响.pdfVIP

172 2008, Vol. 29, No. 03 食品科学 ※工艺技术 吴文龙，王小敏，李维林，闾连飞，屈乐文 (江苏省中国科学院植物研究所，江苏 南京 210014) ：三种取汁方法的实验结果表明，制取黑莓果汁采用酶法液化法，出汁率、果汁澄清度、可溶性固形物 含量高；直接榨汁法出汁率和可溶性固形物含量较高，但果汁浑浊；浸提取汁法出汁率低，果汁稀薄，可溶性 固形物含量低，但色素获得率高。酶解正交试验结果表明，果胶酶用量0.04%～0.06%，处理时间1～2h，处理 温度45～55℃，黑莓浆果出汁率高，果汁得率在80% 以上，果汁澄清，质量好，果汁透光率在90% 左右。 ：黑莓；果胶酶；出汁率；透光率；吸光度 Effect of Different Juice Processing Technics on Juice Quality and Juice Yield of Blackberry .. WU Wen-long，WANG Xiao-min，LI Wei-lin，LU Lian-fei，QU Le-wen (Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China) Abstract ：Among of three different juice processing technics, the juice yield, the effect of defecating and the soluble solids concentration (SSC) of the syrup by enzyme-liquefaction are all higher; The juice yield and SSC of the syrup by direct pressing are higher but the syrup is thick; The juice yield and the SSC of the syrup by leaching is lower and the is thin, get more pigments are obtained. The enzyme-liquefaction orthogonal test showed that the juice yield of blackberry is beyond 80%, the effect of with 0.04%～0.06% pectinase under the temperature 45～55 ℃ for 2 h. defecating is good, and the transparence is about 90% Key words：blackberry；pectinase；juice yield；transparence；absorbency 中图分类号：TS255.44 文献标识码：A 文章编号：1002-6630(2008)03-0172-04 黑莓(Rubus spp.)是第三代小果类果树的重要种类， 汁出汁率及品质的影响进行研究。 因其营养丰富，色泽艳丽，风味宜人，深受欧美消费 1 材料与方法 者的喜爱。江苏省中国科学院植物研究所于1986 年开始 黑莓的引种利用研究[1-2]，20年来先后从美国等地引进黑 1.1 材料与试剂