龙眼果葡糖浆生产工艺
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摘要
以新鲜的龙眼果汁为原料,考察龙眼果葡糖浆制备过程中除蛋白、酶解和异构化等工艺的最佳实施条件。结果显示:在可溶性固形物含量为30%的龙眼果汁中添加0.12%的柠檬酸,70℃保温60min,除蛋白效果佳,其理论(葡萄糖+果糖)值为42.19%,添加1.5%的蔗糖水解酶,60℃酶解2h可使龙眼果汁中的果糖含量达到(18.34±0.75)%,蔗糖水解率达到80%以上;调节龙眼果汁的pH值8.0±0.2,葡萄糖异构酶添加量为0.1mg·g-1葡萄糖,60℃异构60min,龙眼果汁中的果糖含量达到(27.71±0.67)%;经过浓缩处理后龙眼果葡糖浆的可溶性固形物(干物质)含量≥65%,其(葡萄糖+果糖)含量占干物质含量的97.90%,果糖含量高于67.20%,符合国标中相关指标的要求。
High fructose syrup was produced from raw longan juice.Optimizations on the deproteinization,enzymatic hydrolysis and isomerization of the process were performed.The results showed the optimized deproteinization to be executed with a soluble solid content of 30% and an addition of 0.12%citric acidat a heating temperature of 70℃for 60 min to reach a theoretical fructose and glucose content of 42.19%.For the enzymatic hydrolysis,1.5%sucrose hydrolase was added to the juice at 60℃for 2 hto obtain a fructose content of(18.34±0.75)% with more than 80% sucrose hydrolyzed.The isomerization was carried out with an addition of 0.1 mg·g-1 glucose isomerase at 60℃for 60 min to arrive at a fructose content of(27.71±0.67)%.The resulting high fructose longan syrup had no less than 65% dry matters,of which 97.90% were fructose and glucose and no less than 67.20% were fructose,meeting the national standard for the product category.
High fructose syrup was produced from raw longan juice.Optimizations on the deproteinization,enzymatic hydrolysis and isomerization of the process were performed.The results showed the optimized deproteinization to be executed with a soluble solid content of 30% and an addition of 0.12%citric acidat a heating temperature of 70℃for 60 min to reach a theoretical fructose and glucose content of 42.19%.For the enzymatic hydrolysis,1.5%sucrose hydrolase was added to the juice at 60℃for 2 hto obtain a fructose content of(18.34±0.75)% with more than 80% sucrose hydrolyzed.The isomerization was carried out with an addition of 0.1 mg·g-1 glucose isomerase at 60℃for 60 min to arrive at a fructose content of(27.71±0.67)%.The resulting high fructose longan syrup had no less than 65% dry matters,of which 97.90% were fructose and glucose and no less than 67.20% were fructose,meeting the national standard for the product category.
引文
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[2]马晓军,余斌,李丽莎,等.果葡糖浆在烘焙产品中的应用[J].食品科技,2008,33(12):241-245.
[3]杨永芳,付成程,郑战伟.以薯类为原料生产果葡糖浆的研究进展[J].农产品加工,2011(8):135-137.
[4]张得鑫.果葡糖浆生产工艺技术的研究[D].北京:北京化工大学,2014.
[5]吴瑶,曹龙奎.碎米淀粉制备果葡糖浆工艺优化[J].农产品加工,2013(7):31-35.
[6]梁剑锋.甘蔗废密制取高果糖浆工艺[D].南宁:广西大学,2008.
[7]朱乐敏,谢骏,RAFIC DERJANI.从香蕉淀粉中制备麦芽糊精和果葡糖浆的研究[J].河南工业大学学报(自然科学版),2005,26(6):52-56.
[8]刘东华,石杰,曹续,等.番茄酱生产果葡糖浆工艺研究[J].农产品加工(学刊),2013(5):25-28.
[9]聂洪霞.由菊芋生产高果糖浆的研究[D].天津:天津科技大学,2010.
[10]俞梦妮.南菊芋1号高果糖浆和叶蛋白的制备技术研究[D].江苏:南京农业大学,2014.
[11]张钟,欧梁倩.高州曹江山薯底DE值果葡糖浆的研制[J],饮料工业,2015,18(6):6-10.
[12]徐慧诠,张文森,林舒婷,等.葡萄糖浆异构酶法制备果葡糖浆的工艺研究[J].福建师大福清分校学报,2017(5):57-67.
[13]赵国群,周雪艳,胡弢.活化条件对固定化葡萄糖异构酶酶活的影响[J].食品研究与开发,2012,33(10):156-159.
[14]陈秀萍,邓朝军,胡文舜,等.龙眼种质资源果实糖组分及含量特征分析[J].果树学报,2015,32(2):420-426.
[15]胡志群,李建光,王惠聪.不同龙眼品种果实品质和糖酸组分分析[J].果树学报,2006,23(4):568-571.
[16]帅良,钱盼红,刘文浩,等.不同龙眼品种果实成熟时糖含量及其特征研究[J].热带作物学报,2016,37(5):915-921.
[17]王永华,戚穗坚.食品分析[M].北京:中国轻工业出版社,2017:173-175.
[18]夏红.食品化学[M].北京:中国农业出版社,2002:26.
[19]黄建蓉,李琳,李冰.龙眼肉生理功效和活性成分的研究进展[J].食品工业科技,2007,28(3):221-224.