YE Wanjun.Study on Best Enzymatic Hydrolysis Condition on Wild Blueberry Fruit Juice[J].Northern Horticulture,2015,39(14):138-140.[doi:10.11937/bfyy.201514036]
野生蓝莓混浊汁最佳酶解条件研究
- Title:
- Study on Best Enzymatic Hydrolysis Condition on Wild Blueberry Fruit Juice
- Keywords:
- wild blueberries; pectinase; juice yield
- 文献标志码:
- A
- 摘要:
- 以大兴安岭野生蓝莓为试材，通过单因素试验和正交实验确定了野生蓝莓混浊汁的最佳酶解条件，研究不同的果胶酶添加量、不同的酶解温度、不同的酶解时间条件对野生蓝莓混浊汁出汁率、抗坏血酸（维生素C）含量、总糖、总酸、可溶性固形物含量的影响。结果表明：确定野生蓝莓最佳酶解工艺条件为果胶酶添加量0.25%，酶解温度50℃，酶解时间2 h。
- Abstract:
- Taking wild blueberries as test materials，single factor test and orthogonal test was used to determine the optimum enzymatic hydrolysis conditions of wild blueberry cloudy juice.The effect of different dosages，different pectinase enzymolysis temperature，different enzymolysis time conditions on the wild blueberry juice yield，the contents of vitamin C，total sugar，total acid，soluble solids content were studied.The results showed that the total identified wild blueberry optimum enzymolysis conditions were：adding 0.25% pectinase，enzymolysis temperature was 50℃，hydrolysis time 2 hours.
参考文献/References:
[1]王秀菊.蓝莓干酒及蓝莓酒渣花色苷提取工艺的研究[D].泰安：山东农业大学,2010. [2]王银娟.蓝莓混汁的研制及渣的干燥[D].无锡：江南大学,2006. [3]胡小松,蒲彪.软饮料工艺学[M].北京：中国农业大学出版社,2002. [4]李亚东,刘海广,张志东,等.我国蓝莓产业现状和发展趋势[J].中国果树,2008(6)：67-71. [5]李怡爽,吴林,李亚东.中国蓝莓加工品市场营销策略研究[J].吉林农业大学学报,2009,31(5)：675-680. [6]李丽敏.中国蓝莓产业发展研究[D].长春：吉林农业大学,2011. [7]王飞.黑加仑果汁稳定性的研究[D].哈尔滨：东北农业大学,2007.
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备注/Memo
作者简介：叶万军（1983-），男，硕士，助理研究员，研究方向为食品加工。E-mail：yewanjun59@163.com.基金项目：黑龙江省农业科技创新工程资助项目（2014QN019）。