复合酶处理对刺梨、苹果混合发酵果汁的影响

Effect of Compound Enzyme Treatment on Mixed Fermented Juice of Rosa roxburghii Tratt and Malus pumila Mill

摘要:

为了研究复合酶（果胶酶和纤维素酶）处理对刺梨、苹果混合发酵果汁品质的影响，首先优化了复合酶处理混合果汁的工艺条件，然后分别以经过和未经过复合酶处理的混合果汁为实验组和对照组，利用副干酪乳杆菌（Lactobacillus paracasei）对果汁进行发酵，研究果汁在理化性质、抗氧化性、感官评价等方面的差异。结果表明：当复合酶的添加量为3 g/L（果胶酶与纤维素酶的质量比为3∶2），处理温度35 ℃，处理时间1.5 h 时，混合果汁的透光率最高，为97.97%。复合酶处理导致实验组的类胡萝卜素显著下降，还原糖的质量浓度显著提高，但pH、酸度以及总酚、总黄酮、维生素C的质量浓度无显著变化。羟自由基和超氧阴离子自由基的清除率分别为72.86%和81.94%，分别极显著和显著高于对照组。在感官评价方面，实验组的色泽、香气、组织状态和口感均优于对照组。因此，复合酶处理可显著改善刺梨、苹果混合果汁的透光率，复合酶处理对混合发酵果汁中维生素C、黄酮等营养物质的质量浓度无显著影响，有助于提高混合发酵果汁的抗氧化性和感官品质。

Abstract:

To study the effect of compound enzyme (pectinase and cellulase) treatment on the quality of mixed fermented juice of Rosa roxburghii Tratt and Malus pumila Mill, the conditions of compound enzyme treatment of mixed fruit juice were optimized first. Then the mixed juice with (test group) and without compound enzyme treatment (control group) were fermented with Lactobacillus paracasei to study their differences in physical and chemical properties, antioxidant properties, and sensory evaluation. The results showed that when the amount of compound enzyme added was 3 g/L (the mass ratio of pectinase to cellulase was 3∶2), the treatment temperature was 35 ℃, and the treatment time was 1.5 h, the maximum light transmittance of the mixed juice was obtained, which was 97.97%. The compound enzyme treatment resulted in a significant decrease in the mass concentrations of carotenoids and increase in reducing sugars in the test group. However, there was no significant difference in pH, acidity, total phenols, total flavonoids, and vitamin C between the test and the control group. The scavenging rates of hydroxyl free radicals and superoxide anion free radicals in the test group were 72.86% and 81.94%, respectively, which were extremely and significantly higher than those of the control group. In terms of sensory evaluation, the color, aroma, tissue state and taste of the test group were better than those of the control group. Therefore, the treatment of compound enzyme can significantly improve the light transmittance of the mixed juice. Moreover, the treatment of complex enzyme had no significant effect on the mass concentration of nutrients like vitamin C and flavonoids in the mixed fermented juice, and improved the antioxidant property and sensory quality of the mixed fermented juice.