农业工程学报
農業工程學報
농업공정학보
2013年
23期
268-275
,共8页
许键%蔡慧农%倪辉%杜希萍%黄高凌
許鍵%蔡慧農%倪輝%杜希萍%黃高凌
허건%채혜농%예휘%두희평%황고릉
优化%加工%品质调控%壳聚糖%澄清%芦柑汁%响应面
優化%加工%品質調控%殼聚糖%澄清%蘆柑汁%響應麵
우화%가공%품질조공%각취당%징청%호감즙%향응면
optimization%processing%quality control%chitosan%clarification%ponkan juice%response surface methodology
为了制备稳定的澄清芦柑果汁，该文基于Box-Behnken试验设计，探讨了壳聚糖浓度、澄清温度、澄清时间对果汁澄清度的影响；建立了二次多项式回归模型，分析模型的有效性与因子间的交互作用，并对壳聚糖澄清芦柑果汁的工艺参数进行了优化。结果表明：壳聚糖澄清芦柑果汁的最佳工艺参数为：壳聚糖浓度0.80 g/L、温度59℃和时间71 min。在此最佳工艺条件下果汁透光率达到97.8%，且试验结果与模型预测值（98.3%）相吻合，所得回归模型拟合情况良好（R2=0.9886），达到设计要求。进一步对经壳聚糖澄清后的芦柑果汁的相关指标进行测定，发现果汁中可溶性固形物、维生素 C 及总酸含量依次从11.30±0.15%、31.33±3.25 mg/100mL、0.71±0.00 g/100mL略降为9.50±0.25%、21.8±5.28 mg/100mL、0.51±0 g/100mL，而总酚、果胶、蛋白质质量浓度依次从990.3±8.02 mg/L、366±4.70μg/mL、595.53±20.62μg/mL减少为557.87±4.67 mg/L、186.24±44.32μg/mL、26.42±0.30μg/mL 有较明显下降，但澄清后的果汁非生物稳定性很好。该试验用响应面法优选出的澄清工艺合理可行，为芦柑果汁深加工及果汁产品开发提供了理论依据。
為瞭製備穩定的澄清蘆柑果汁，該文基于Box-Behnken試驗設計，探討瞭殼聚糖濃度、澄清溫度、澄清時間對果汁澄清度的影響；建立瞭二次多項式迴歸模型，分析模型的有效性與因子間的交互作用，併對殼聚糖澄清蘆柑果汁的工藝參數進行瞭優化。結果錶明：殼聚糖澄清蘆柑果汁的最佳工藝參數為：殼聚糖濃度0.80 g/L、溫度59℃和時間71 min。在此最佳工藝條件下果汁透光率達到97.8%，且試驗結果與模型預測值（98.3%）相吻閤，所得迴歸模型擬閤情況良好（R2=0.9886），達到設計要求。進一步對經殼聚糖澄清後的蘆柑果汁的相關指標進行測定，髮現果汁中可溶性固形物、維生素 C 及總痠含量依次從11.30±0.15%、31.33±3.25 mg/100mL、0.71±0.00 g/100mL略降為9.50±0.25%、21.8±5.28 mg/100mL、0.51±0 g/100mL，而總酚、果膠、蛋白質質量濃度依次從990.3±8.02 mg/L、366±4.70μg/mL、595.53±20.62μg/mL減少為557.87±4.67 mg/L、186.24±44.32μg/mL、26.42±0.30μg/mL 有較明顯下降，但澄清後的果汁非生物穩定性很好。該試驗用響應麵法優選齣的澄清工藝閤理可行，為蘆柑果汁深加工及果汁產品開髮提供瞭理論依據。
위료제비은정적징청호감과즙，해문기우Box-Behnken시험설계，탐토료각취당농도、징청온도、징청시간대과즙징청도적영향；건립료이차다항식회귀모형，분석모형적유효성여인자간적교호작용，병대각취당징청호감과즙적공예삼수진행료우화。결과표명：각취당징청호감과즙적최가공예삼수위：각취당농도0.80 g/L、온도59℃화시간71 min。재차최가공예조건하과즙투광솔체도97.8%，차시험결과여모형예측치（98.3%）상문합，소득회귀모형의합정황량호（R2=0.9886），체도설계요구。진일보대경각취당징청후적호감과즙적상관지표진행측정，발현과즙중가용성고형물、유생소 C 급총산함량의차종11.30±0.15%、31.33±3.25 mg/100mL、0.71±0.00 g/100mL략강위9.50±0.25%、21.8±5.28 mg/100mL、0.51±0 g/100mL，이총분、과효、단백질질량농도의차종990.3±8.02 mg/L、366±4.70μg/mL、595.53±20.62μg/mL감소위557.87±4.67 mg/L、186.24±44.32μg/mL、26.42±0.30μg/mL 유교명현하강，단징청후적과즙비생물은정성흔호。해시험용향응면법우선출적징청공예합리가행，위호감과즙심가공급과즙산품개발제공료이론의거。
Clarity of juice is an important factor regarding the quality of the juice as it fetches consumer attention for the product in the market. Clarification is a key step in the processing of fruit juice and is most often achieved through micro filtration, enzymatic treatment, or by using common clarifying aids like chitosan, gelatin, bentonite, silica sol, polyvinyl pyrrolidine, or a combination of these compounds. Chitosan (poly-b(1-4)N-acetyl-glucosamine) being poly-cationic in nature, nontoxic, and biodegradable, has been found to be an effective coagulating agent in aiding the removing pectin and other carbohydrates which are present in the juice. The clarification of ponkan juice by means of chitosan was studied in this paper. In order to obtain the optimal reaction conditions of clarification of ponkan juice by commercially inexpensive chitosan, the process conditions of clarification with chitosan on ponkan juice were optimized by a Box-Behnken center-united experiment design. Taking juice clarification as a dependent variable, the models were obtained by using a response surface analysis of the three factors of chitosan concentration, chitosan treated temperature, and the chitosan treated time based on a single factor experiments. The results indicated that the interaction effect of chitosan concentration and chitosan treated temperature, chitosan concentration, and chitosan treated time on the juice clarification achieved a very significant level. The influencing factors had a complicated relationship with each other. Among these factors, chitosan treated time、chitosan concentration, and the chitosan treated temperature ranked in order. The results from the Box-Behnken center-united experiment showed that the optimum technological condition for clarification of ponkan juice was adding 0.8 g/L chitosan at 59°C for 71 min and its clarification of the ponkan juice was up to 97.8%. The experiment indicated that there was a good fit between the predicted and the experimental values. The mathematical model was also very accurate. Comparing with the original ponkan juice, the contents of soluble solids, vitamin C, and titratable acidity were almost the same after clarification. Removing the pectin, total phenolics, and proteins improved the non-biological stability of the ponkan juice, because of the phenomenon of flocculating with chitosan. According to the non-biological stability tests, the results of stability tests of protein, potassium hydrogen tartaric acid, iron, copper, and oxidation showed negative, and indicated that the non-biological stability of ponkan juice were strengthened by chitosan to a certain extent. This article could provide a theoretical basis for clarifying ponkan juice in manufacture. According to the optimal technological condition of the experiment, clarification of 1 L juice only costs 0.15 yuan. The popularization and application of this technology will bring great economic benefits for the industrial production of juice.
