无籽刺梨酶法制汁工艺及果粉制备研究

发布时间：2018-04-11 11:04

  本文选题：无籽刺梨 + 营养成分　； 参考：《西南大学》2017年硕士论文

【摘要】：无籽刺梨于1985年发现,蔷薇科蔷薇属植物,成熟的无籽刺梨果实富含维生素C(Vc)、黄酮、超氧化物歧化酶(SOD)等营养成分,具有抗氧化、防癌抗癌、健胃、增强免疫力、延缓衰老等功效,极具保健价值,有广阔的开发前景。本文以无籽刺梨为原料,研究对比了贵州不同产地无籽刺梨的果实性状、基本营养成分和香气成分;优化无籽刺梨酶法制汁工艺,并研究酶法制汁过程中各营养成分的变化情况;采用冷冻干燥法制备无籽刺梨果粉,并优化配方工艺。主要结论如下:(1)贵州省不同地区无籽刺梨单果重和果径有显著差异(P0.05),兴义和安顺地区果实较大。果实色泽有显著差异(P0.05),兴义地区果实明度最大。四产地无籽刺梨总糖、总酚、SOD、水分含量有显著差异(P0.05),贵阳地区果实含糖略低于其余三者,但酚类物质含量最高,安顺无籽刺梨SOD含量最高,施秉最低,安顺、贵阳无籽刺梨含水率较高。可滴定酸、还原糖、总黄酮无差异。四产地无籽刺梨中检测到6种常见有机酸,其中,柠檬酸含量最高,其次为抗坏血酸。四产地无籽刺梨果实的有机酸含量亦有显著性差异。(2)四产地无籽刺梨果实中,共检测到60种香气物质,其中安顺地区检出41种,贵阳38种,施秉47种,兴义38种,D-柠檬烯、愈创木烯、乙酸异戊酯、辛酸乙酯、己酸乙酯、乙酸叶醇酯、己酸、辛酸、苯甲醛、茶香螺烷等物质为无籽刺梨果实主体香气成分。(3)通过单因素试验和正交试验分别优化Pectinex Yieldmash Extra(后文简称PYE)和Viscozyme L(后文简称VL)酶解无籽刺梨制汁工艺,响应面试验优化复合酶酶解无籽刺梨制汁工艺,得到三种酶法制汁工艺的最优条件。PYE最优酶解工艺为酶添加量0.05%,酶解温度35°C,酶解时间90 min,该条件下,出汁率71.30%,Vc含量549.24 mg/100g。VL最优工艺为酶添加量0.07%,酶解温度35°C,酶解时间110 min,该条件下,出汁率73.45%,Vc含量569.83 mg/100g。复合酶最优工艺为PYE添加量0.04%,VL添加量0.06%,酶解温度35°C,酶解时间90 min,该条件下,出汁率78.56%,Vc含量521.70 mg/100g。三种酶法制汁工艺中,复合酶酶解工艺出汁率最高,PYE和VL单一酶酶解工艺Vc含量较高。三种酶解方式最适温度一致,均为35°C,VL酶解时间长于其余二者,复合酶总酶用量多于其余二者。(4)酶法制汁过程中,无籽刺梨鲜果经过冷冻、打浆、酶解、灭酶、取汁等工序处理,在外界环境和内部变化的影响下,无籽刺梨中基本营养成分发生着复杂的变化。还原糖含量在冷冻储藏后升高,经酶解后升高,灭酶后降低,过滤取汁后升高,最终PYE酶解果汁中,含量达5.01%,VL达5.12%,复合酶达5.03%。总糖含量在冷冻后降低,经酶解后升高,PYE酶解果汁中总糖含量为6.67%,VL为6.63%,复合酶6.64%。总酸含量在冷冻储藏后升高,经酶解后升高,灭酶后下降,三种方式酶解后最终果汁总酸含量分别为1.18%、1.15%和1.16%。SOD在冷冻后变化不显著,复合酶处理组在酶解后升高,取汁后下降,果汁中SOD含量分别为2091.29 U/g、1986.23 U/g、1805.25 U/g。Vc含量在冷冻后升高,酶解后升高,三种酶解方式取汁后分别为519.33 mg/100g、493.14 mg/100g、521.71 mg/100g。黄酮含量在冷冻后变化不显著,经酶解后显著升高,灭酶后下降,经PYE、VL及复合酶酶解后,果汁中黄酮含量分别为6.98 mg/g、7.53 mg/g、7.28 mg/g。(5)无籽刺梨果粉配方的最优工艺为每份果粉含果汁可溶性固形物2.88 g,果葡糖浆1.2 g,添加蔗糖浆使总可溶性固形物为6 g,再添加2.4 g麦芽糊精溶解均匀,灭菌后预冻,经冷冻干燥后添加0.2 g/kg二氧化硅打粉。经冲调后,每份果汁饮料中含无籽刺梨原果汁(16°Bx)30%,果葡糖浆2%,蔗糖3.2%,共含可溶性固形物10%。此条件下,无籽刺梨果粉细腻均匀,色泽明亮,无结块,速溶性好,冲溶后果汁具有无籽刺梨特有香气,口感良好。
[Abstract]:Found in 1985, seedless Cili, Rosaceae, seedless Cili fruit is rich in vitamin C mature (Vc), flavonoids, superoxide dismutase (SOD) and other nutrients, has antioxidant, anti-cancer, stomach, enhance immunity, anti-aging, very health value, has a broad development in this paper, prospects. Seedless Cili as raw material, fruit traits were investigated and compared in different regions of Guizhou seedless Cili, basic nutritional components and aroma components; seed Cili enzymatic juice process without optimization, and to study the enzymatic process to develop camp juice changes points; was prepared by freeze-drying seedless Cili powder. And optimize the formulation. The main conclusions are as follows: (1) in different areas of Guizhou province seedless Cili fruit weight and fruit diameter were significantly different (P0.05), Xingyi and Anshun area. Large fruit fruit color had significant difference (P0.05), Xingyi Ming fruit Most. Four producing seedless Cili total sugar, total phenol, SOD, there is a significant difference in moisture content (P0.05) in Guiyang area, fruit sugar is slightly lower than the other three, but the highest phenol contents, Anshun seedless Cili SOD content is the highest, the lowest in Anshun, Guiyang Shibing, seedless Cili with higher rate of water. Titratable acid, reducing sugar, no difference in total flavonoids. There is no four to 6 kinds of common organic acids, detection of seed in Cili, citric acid was the highest, followed by ascorbic acid. The content of organic acid producing four seedless Cili fruit also had a significant difference. (2) the origin of four seedless Cili fruit and 60 kinds of aroma components were detected, among which the Anshun area were 41, 38 Guiyang, 47 Xingyi 38 Shibing, D-, limonene, guaiene, isoamyl acetate, ethyl octanoate, ethyl hexanoate, ethyl caproate, Ye Chunzhi, octanoic acid, benzaldehyde, tea and other substances for seedless conch alkyl Rosa roxburghii fruit the main aroma Gas composition. (3) Pectinex Yieldmash Extra were optimized by single factor test and orthogonal test (hereinafter referred to as the PYE) and Viscozyme L (hereinafter referred to as the VL) seedless Cili juice enzymolysis process, optimization solution of Seedless Cili juice preparation technology of compound enzyme response surface experiments, the optimal conditions of.PYE optimal enzyme three an enzymatic hydrolysis technique of juice added 0.05% enzyme, enzymatic hydrolysis temperature 35 C, enzymolysis time 90 min, under this condition, the juice yield is 71.30%, the content of Vc 549.24 mg/100g.VL for the optimum adding amount of enzyme 0.07%, hydrolysis temperature 35 C, enzymolysis time 110 min, under this condition 73.45%, the juice yield, the content of Vc 569.83 mg/100g. is the optimal technology of compound enzyme PYE dosage 0.04%, VL dosage 0.06%, hydrolysis temperature 35 C, enzymolysis time 90 min, under this condition, the juice yield is 78.56%, Vc content 521.70 mg/100g. three juice enzymatic process, enzymatic hydrolysis the juice was the highest, PYE and VL 鍗曚竴閰堕叾瑙ｅ伐鑹篤c鍚�閲忚緝楂�.涓夌�嶉叾瑙ｆ柟寮忔湥�

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