果胶酶制剂在曹邦西番莲果汁提取和回收中的应用

Tuan Le Anh, Loi Nguyen Van
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摘要

曹邦是一个自然条件优越的百香果树(Passiflora edulis)发展省份。百香果富含营养价值,如蛋白质、糖、维生素、矿物质、酚酸和类黄酮。果胶酶制剂的添加具有破坏百香果果肉细胞壁的作用,有助于提高果汁的产量。本研究的目的是利用果胶酶制剂开发和回收曹邦省百香果果汁。研究确定了百香果汁的提取和回收工艺,工艺参数为果胶酶制剂浓度为0.5%,水解温度为39℃,水解时间为300 min,在此条件下百香果汁的回收率为89.04%。百香果汁呈深橙黄色,香气极具特色,味甜中带微酸,呈均匀状态,可溶性固形物含量为12.75±0.25 oBx, pH值为2.81±0.02。
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Application of pectinase enzyme preparations for extraction and recovery of passion fruit juice (Passiflora edulis) from Cao Bang province
Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.
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