蓝莓浓缩汁的制备及蓝莓覆盆子复合饮料研究

发布时间：2018-05-16 01:08

  本文选题：蓝莓 + 澄清　； 参考：《合肥工业大学》2017年硕士论文

【摘要】：蓝莓营养丰富,口感酸甜,富含花色苷、维生素等各种营养物质。我国蓝莓种植产业起步较晚,但发展迅速,蓝莓产量逐年增加,但蓝莓极不耐储藏,采后易腐败,不利于蓝莓产业的发展,所以蓝莓的采后加工储藏十分重要。本研究以蓝莓鲜果为原料,通过复合酶解工艺优化提高蓝莓出汁率;通过研究最佳护色技术对蓝莓汁进行护色处理,再经澄清、浓缩处理,制备得到蓝莓浓缩汁。最后利用蓝莓浓缩汁与覆盆子浸提液进行复配,得到一款新型蓝莓复合饮料。(1)蓝莓经打浆后,加入果胶酶和纤维素酶进行酶解,以出汁率作为评价指标进行响应面试验,得出复合酶解最佳工艺参数为:果胶酶添加量0.22%、纤维素酶添加量0.73%、酶解时间99.97 min,温度50℃,pH值3.8。在此条件下,蓝莓的出汁率达到最大,为88.01%。(2)通过单因素试验及响应面优化试验对蓝莓护色阶段的褐变抑制和花色苷保留率进行研究,确定蓝莓汁护色阶段不同的护色剂添加量对蓝莓汁褐变度和花色苷保留率的影响。优化试验确定护色最佳工艺参数为抗坏血酸添加量0.38g/L、L-半胱氨酸添加量0.44 g/L、茶多酚添加量0.40 g/L、柠檬酸添加量0.85 g/L。(3)蓝莓经护色处理后,对其进行澄清处理。在单因素试验的基础上设计并进行正交试验,得出蓝莓澄清工艺的最佳条件为壳聚糖添加量为2.5%,澄清时间2 h,澄清温度为40℃。(4)通过对蓝莓浓缩汁中花色苷、蛋白质、总酚、总糖含量以及褐变度的检测,研究不同浓缩温度和浓缩程度下,这几种营养成分含量的的变化。结果表明,三种浓缩温度(45℃、50℃、55℃)下,55℃条件下蓝莓中营养物质含量最低。通过比较45℃和50℃条件下蓝莓汁中营养物质含量的变化,表明,当浓缩程度在9-29°Brix时,45℃条件下蓝莓汁中营养物质含量较高,当浓缩程度大于29°Brix时,45℃和50℃条件下蓝莓汁中花色苷、蛋白质、总酚和Vc含量没有显著性差异。由于50℃条件下可减少浓缩时间,且浓缩程度的增加会降低运输体积,方便蓝莓储藏,因此,在旋转蒸发浓缩中,浓缩工艺参数为浓缩温度50℃、浓缩程度59°Brix,可作为保留蓝莓汁中营养物质及解决蓝莓加工储藏问题的最优工艺。(5)覆盆子干打磨成粉末,对其进行浸提处理,得到覆盆子最佳浸提工艺为:果胶酶添加量1.0 g/L,p H值3.8,反应温度50℃,反应时间1.5 h。设定感官评价表,蓝莓汁加水复原,按照一定比例与覆盆子浸提液进行复配,通过通过单因素试验确定最佳配比以及最佳白砂糖、柠檬酸添加量,在此基础上进行正交试验,得到蓝莓覆盆子复合饮料的最优配方为蓝莓浓缩汁与覆盆子浸提液的最佳混合配比为1.5:9,白砂糖用量为5%,最佳柠檬酸添加量为0.05%。所得到的复合饮料澄清透明,颜色清亮,呈紫红色,口感酸甜,无异味。
[Abstract]:Blueberry is rich in nutrition, sour and sweet taste, rich in anthocyanins, vitamins and other nutrients. The blueberry planting industry in China started late, but it developed rapidly, and the yield of blueberry increased year by year. However, blueberry is extremely intolerant to storage and easy to rot after harvest, which is not conducive to the development of blueberry industry, so it is very important to process and store blueberry after harvest. In this study, blueberry juice was optimized by complex enzymatic hydrolysis with fresh blueberry fruit as raw material, and the concentrate of blueberry juice was prepared by using the best color protection technology to protect the color of blueberry juice. Finally, a new type of blueberry compound beverage was obtained by using raspberry juice concentrate and raspberry extract. After beating, Pectinase and cellulase were added to hydrolyze the blueberry, and the juice yield was used as the evaluation index for the response surface test. The optimum technological parameters were obtained as follows: Pectinase 0.22, cellulase 0.73, hydrolysis time 99.97 min, temperature 50 鈩，

本文编号：1894748