Taking the fruit of Physalis alkekengi L.var.francheti as raw material,the effects of three kinds of pectinase on fruit yield and extraction of anthocyanin were studied by using one-factor-at-a-time design meth-ods and technology optimization was done by pectinse of EX-V. The optimal formula of juice beverage was also studied by orthogonal array design method usingγ-aminobutyric acid as bitterness masking. The experimental results showed that the optimal conditions for hydrolyzing Physalis alkekengi L.var.francheti pulp were found to be hydrolyzed at 45℃,pH4.5 for 120 min with an enzyme addition level of 0.04 g/L and the optimal formula was was 50%(volume fraction)juice addition, 7%sugar,0.2 g/Lγ-aminobutyric acid.%以酸浆果为原料,通过单因素试验研究3种果胶酶对酸浆果出汁率和花色苷浸出量的影响,在此基础上选择EX-V酶作为酶解用酶并进行酶解工艺优化,并以γ-氨基丁酸为苦味掩盖剂对酸浆果汁饮料的配方进行研究.试验结果表明:最佳酶解工艺条件为酶解温度为45℃,酶解pH值为4.5,酶解时间为120 min,酶添加量为0.04 g/L.酸浆果汁饮料的最佳配方为:酸浆果汁添加量为50%(体积分数),白砂糖添加量为7%,γ-氨基丁酸添加量为0.2 g/L.
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