摘要
为了加速溶出草莓汁中的花青毒,以哈尼草莓为试验材料,原花青素含量为检测指标,依据中心组合响应面设计,研究果胶酶处理对草莓中色素物质溶出的影响。结果表明:果胶酶处理的最佳工艺条件为果胶酶添加浓度为(质量比)1.70‰,45℃处理2.87h;方差分析结果表明模型高度显著(P=0.0002),失拟性不显著(P>0.1)。该模型可进行草莓汁加工中花青素溶出的分析及预测。通过该技术处理,可以得到花青素含量高、颜色较好的草莓汁。
In order to accelerate the dissolution of intracellular anthocyanins into strawberry juice, ＂Ha-Ni＂ strawberry was mechanically crushed and subjected to pectinase hydrolysis. The condition of pectinase hydrolysis was optimized by Box-Behnken experimental design combined with response surface methodology for maximizing anthocyanins content in strawberry juice. Base on Box-Behnken experimental design, the regression mod- el describing pectinase hydrolysis treatment was established. The optimal pectinase hydrolysis condition was pectinase amount 1.70N0, hydrolysis temperature 45℃ ,and hydrolysi time 2.87 h. Analysis of variance indicate that the model was highly statistically significant（P=0. 0002）,the lack of fit of the model was not significant （P〉0. 1）, thereby being applicable to analyze and predict the dissolution of anthocyanins during strawberry juice processing. Strawberry juice with a higher anthocyanins content and a brilliant color can be obtained by the pectinase hydrolysis treatment.
出处
《黑龙江农业科学》
2015年第5期112-114,共3页
Heilongjiang Agricultural Sciences
关键词
草莓汁
响应曲面法
花色苷
促溶
strawberry juicei response surface methodology~ anthocyanins~ promoting dissolution
