粮油食品科技

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响应面法分析柑橘百香果复合果汁的工艺品质
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The Technology and Quality Research of Citrus Passion Fruit Compound Juice by Response Surface Methodology
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    摘要:

    为探索柑橘和百香果制作复合果汁的最佳工艺及品质,采用柑橘和百香果的果肉,经压榨取汁,按比例混合后,加入果胶酶作为澄清剂进行澄清。在单因素实验基础上,选取澄清剂浓度、澄清温度及澄清时间3个因素进行响应面法中的Box-Benhnken法设计分析澄清的最佳工艺条件,进一步通过感官评定选出最优工艺条件。结果表明:柑橘和百香果原复合果汁的混合比例为2∶1,添加0.19%的澄清剂,澄清温度为49 ℃,澄清时间为1.5 h。柑橘百香果复合果汁色泽橙黄、果香浓郁,风味口感协调性好,品质优良。

    Abstract:

    To explore the best process quality of citrus and passion fruit to make compound juice, the pulp of citrus and passion fruit were used. After squeezing the juice and coarsely filtering, the raw juice of citrus and passion fruit was mixed in proportion, and pectinase was added as a clarifying agent for clarification. On the basis of single factor, three factors of clarification agent concentration, clarification temperature and clarification time were selected to design and analyze the optimal process conditions of the Box-Benhnken method in the response surface method. The optimal combination of processes selected through sensory evaluation was as follows: the mixing ratio of citrus and passion fruit raw juice was 2∶1; 0.19% of clarifying agent was added; the clarification temperature was 49 ℃; and the clarification time was 1.5 h. The compound juice of citrus and passion fruit is orange-yellow in color, rich fruit aroma, well-coordinated flavor and taste, and of good quality.

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熊荣园,蔡韵凝,魏 玲,邓文娟,尚 英,罗通彪.响应面法分析柑橘百香果复合果汁的工艺品质[J].粮油食品科技,2022,30(2):106-112.

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  • 在线发布日期: 2022-03-24
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