摘要: |
为有效脱除刺梨果汁(Rosa roxburghii juice,RRTJ)中的单宁,降低其涩味改善口感。该研究以刺梨果汁为研究对象,采用化学沉淀法,以姜蛋白为单宁脱除剂,并以单宁脱除率和维生素C(VC)保留率为考察指标,采用单因素和正交实验优化姜蛋白脱除单宁工艺确定最优工艺。结果表明:(1)姜蛋白脱除刺梨果汁单宁的最优工艺条件为液固比30:1.2(mL:g),果汁pH 3.0,搅拌温度5 ℃,搅拌时间30 min;(2)由正交实验分析知,各因素对刺梨果汁脱除单宁的影响程度依次为液固比>搅拌温度>刺梨汁pH>搅拌时间;(3)在最优工艺条件下,单宁脱除率为(47.451±0.608)%,VC保留率为(75.904±1.244)%;(4)在最优工艺条件下,果汁透光率从(8.44±0.662)%提高到(92.47±0.297)%,涩味明显改善,同时丰富了刺梨果汁风味。综上认为,该研究为解决刺梨果汁深加工行业面临的共性关键技术问题提供了一个新思路和新工艺技术路线基础,也为拓展生姜资源的综合利用奠定了一定技术基础。 |
关键词: 刺梨果汁,姜蛋白,单宁,化学沉淀法,维生素C(VC) |
DOI:10.11931/guihaia.gxzw202302026 |
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Study on the process of removing tannins from Rosa roxburghii juice using ginger protein |
LIU Zhinian1, WU Yuping1, WANG Xinying2, TIAN Yifu3, LIN Jian3, YU Deshun1
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1.College of Chemistry and Chemical Engineering,Guizhou University;2.Guizhou Chuhao Agricultural Science and Technology Development Co,Ltd;3.Research Center of Supercritical Fluid Technology,State Key Laboratory of Environmental Geochemistry,Institute of Geochemistry,Chinese Academy of Sciences
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Abstract: |
With the aim of effectively eliminating tannin from Rosa Roxburghii juice (RRTJ), reducing astringency, and enhancing its taste. This study applied chemical precipitation, and utilized ginger protein as the tannin remover. Besides, tannin removal rate and VC retention rates were adopted as the key analytical parameters. In addition, single-factor and orthogonal experiments were used to determine the optimal tannin removal process for ginger protein. The key findings are as follows: (1) The optimal conditions for removing tannin from RRTJ with ginger protein were a liquid-solid ratio of 30:1.2 (mL:g), juice pH of 3.0, a stirring temperature of 5℃, and a stirring time of 30 min; (2) According to orthogonal experimental analysis, the degree of influence of various factors on the removal of tannin from RRTJ was as follows: liquid-solid ratio > stirring temperature > pH of RRTJ > stirring time. (3) Under the optimal process conditions, the tannin removal rate and VC retention rate were (47.451 ± 0.608)% and (75.904 ± 1.244)% respectively; (4) Under the optimal process conditions, juice transmittance rate increased from (8.44 ± 0.662)% to (92.47 ± 0.297)%, the astringency of RRTJ was significantly reduced, and its flavor improved. In summary, this study provides a novel approach and a new technological route for solving common key technical problems faced by the deep processing industry of RRTJ and also lays a certain technical foundation for exploiting ginger resources comprehensively. |
Key words: Rosa roxburghii juice , ginger protein , tannin , chemical precipitation , vitamin C (VC) |