食品工业科技2017，Vol.38Issue(6)：213-216,228,5.DOI:10.13386/j.issn1002-0306.2017.06.032
两种不同成熟度树莓营养成分分析及果胶酶对树莓出汁率的影响
Nutrition analysis of raspberry with two different maturity and effect of pectase on juice yield of raspberry
马建勇 1李梦丽 1李春美1
作者信息
- 1. 华中农业大学食品科技学院,湖北武汉430070
- 折叠
摘要
Abstract
The contents of the main nutrients and the juice yield of raspberry with two different maturity(maturity of 60％ to 70％ and 80％ to 90％)were compared.The results showed that except for the water and pectin contents,the contents of total sugar,total acid,protein,vitamin C,total phenol,anthocyanins,ellagic acid,raspberry ketone and juice yield of 80％ to 90％ mature raspberry were higher than raspberry with maturity of 60％ to 70％.The enzymolysis conditions were optimized by single factor and orthogonal experiment.The optimum conditions were determined as follows:pectase 0.05％ (w/w),enzymolysis temperature 45 ℃,enzymolysis time 1.75 h.Under these conditions,the juice yield of raspberry was 80.63％.The conditions were reasonable and feasible,and it could be applied in raspberry juice making.关键词
树莓/营养成分/成熟度/果胶酶/出汁率Key words
raspberry/nutrients/maturity/pectase/juice yield分类
轻工纺织引用本文复制引用
马建勇,李梦丽,李春美..两种不同成熟度树莓营养成分分析及果胶酶对树莓出汁率的影响[J].食品工业科技,2017,38(6):213-216,228,5.
