果胶酶低温处理山楂鲜果浆制备山楂酒工艺优化
Optimization of low temperature pectinase hydrolysis treatment of fresh hawthorn pulp for preparation of hawthorn wine
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摘要: 由于山楂中存在大量果胶,制作山楂酒需对山楂果浆进行澄清处理。现有工艺多采用高温浸提或高温酶解的方式,两种处理方式温度较高,对山楂风味及营养都有不利影响。本研究通过优化果胶酶的处理温度、添加量、处理时间等条件,开发新型低温酶解工艺处理山楂鲜果浆,进而制备发酵山楂酒。本研究发现在35℃条件下添加0.15 m L/L果胶酶处理4 h后,山楂鲜果浆的透光率可高达93%。同时该工艺相比未添加果胶酶处理的山楂果浆,还原糖含量由8.2 g/L上升至14.2 g/L,总酸含量从5.5 g/L上升至7 g/L,对还原糖和总酸的提取效果较好。测定35℃处理山楂果浆主要风味指标优于果胶酶55℃酶解处理发酵的山楂酒。Abstract: Because there was a lot of pectin in thehawthorn, the hawthorn wine fermentation needed to clarify the hawthorn fruit pulp.The heat extracting and enzymatic hydrolysis were adapted to clarify the pulp, the two methods had negative effect on the flavor and nutrition because of the high treatment temperature. The research developed a new low temperature enzymatic hydrolysis process by optimizing the conditions such as pectinase addition, treatment temperature, processing time and so on.The treated pulp was used to make hawthorn wine.The transmittance of the pulp was 93% under the conditions: the temperature was35 ℃, the addition of pectinase was 0.15 m L/L, the processing time was 4 h. Compared to the pulp without enzymatic hydrolysis, the reducing sugar risen from 8.2 g/L to 14.2 g/L, the total acids risen from 5.5 g/L to 7 g/L.The extraction effects of reducing sugar and total acid were better. The flavor component of the hawthorn wine was better than the wine which enzymatic hydrolysis was under 55 ℃.
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