CAJ | 학술논문

为探索加工高花色苷含量的三华李浓缩果汁，以三华李花色苷的含量为指标，研究烫漂、酶解、打浆时保护剂添加量、冷冻浓缩和真空浓缩等条件对三华李花色苷的影响。结果表明：热加工温度越低，时间越短，三华李果汁中花色苷含量越高；榨汁时添加一定量的柠檬酸、低剂量Zn2+和抗坏血酸对花色苷有保护作用，且可提高花色苷提取量；真空浓缩比冷冻浓缩能更有效提高花色苷的含量。在处理条件为70℃烫漂40 s，打浆时添加5 mg/kg的Zn2+、1.5 g/kg的柠檬酸和0.15 g/kg抗坏血酸，50℃酶解1 h，75℃真空浓缩60 min情况下，可将三华李果汁中的花色苷含量浓缩10倍以上，可加工出高含花色苷的三华李浓缩果汁。
위탐색가공고화색감함량적삼화리농축과즙，이삼화리화색감적함량위지표，연구탕표、매해、타장시보호제첨가량、냉동농축화진공농축등조건대삼화리화색감적영향。결과표명：열가공온도월저，시간월단，삼화리과즙중화색감함량월고；자즙시첨가일정량적저몽산、저제량Zn2+화항배혈산대화색감유보호작용，차가제고화색감제취량；진공농축비냉동농축능경유효제고화색감적함량。재처리조건위70℃탕표40 s，타장시첨가5 mg/kg적Zn2+、1.5 g/kg적저몽산화0.15 g/kg항배혈산，50℃매해1 h，75℃진공농축60 min정황하，가장삼화리과즙중적화색감함량농축10배이상，가가공출고함화색감적삼화리농축과즙。
A concentrated Sanhua-plum juice rich in anthocyanin was studied by measuring the changes of anthocyanin concentration.The factors such as blanching, enzymolysis, pulping with protestants, freeze and vacuum concentration conditions were researched. The results showed that the loss of Sanhua-plum anthocyanin would be less with lower blanching temperature and shorter blanching time. The Sanhua-plum anthocyanin would be maintained by citric acid, vitamin C and Zn2+during the pulping. Vacuum concentration showed a better effect than freeze concentration in enhancing the concentration of Sanhua-plum anthocyanin. The concentrated sanhua-plum juice rich in anthocyanin could be well processed in the conditions of blanching in 70℃for 40 s, pulping with 0.15 g/kg VC and 0.15 g/kg ascorbic acid, enzymolysis in 50℃for 1 h, vacuum concentration in 75℃for 60 min, and the concentration of Sanhua-plum anthocyanin would be enhanced more than 10 times.