摘要
以新疆布尔津县沙棘原浆为原料,采用酶解法提取果油,对提取条件进行单因素分析和正交实验,确定了果油提取适宜工艺参数:果胶酶用量0.5%,胃蛋白酶用量0.08%,酶解温度55℃,酶解时间6h,此条件下的果油得率为1.9875%。利用剩余沙棘果汁制作沙棘浊汁饮料和沙棘清汁饮料,即浊汁饮料配方为:沙棘原汁为20%,蔗糖11%,羧甲基纤维素(CMC)0.3%,黄原胶0.03%;清汁饮料配方为:沙棘原汁60 mL,蔗糖14%,纯水150 mL,Vc含量0.2%。
Extraction of oil from bu er jin seabuchthorn pulp and its process technology of beverages were investigated. Through the single factor experiment and the orthogonal experiment, the optimal extraction conditions were determined： the amount of Pectinase was 0.50%, Pepsin was 0.08% ; temperature was 55℃ ; and the extracting time was 6 h. Under these conditions, the oil extraction rate is up to 1. 9875% . And the residue was used to product clear juice or turbid juice. The optimal formula of turbid juice were as follows ： seabuckthorn puree 30% , sugar 14% , CMC 0.3% , Xanthan gum 0.03%. And the optimal ingredient of the clear juice were： seabuckthorn puree 60mL, sugar 14% ,water 150mL,Vc 0.2%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第5期234-238,共5页
Food and Fermentation Industries
基金
新疆大学"国家大学生创新性实验计划"项目基金资助(091075512)
关键词
沙棘原浆
水酶复合法
果油
果汁饮料
seabuckthorn pulp, enzymatic hydrolysis followed by aqueous extraction, fruit oil, juice beverage
