浓缩胡萝卜汁加工工艺研究黄诚StudyonProcessingTechnology.pdfVIP

282 2009, Vol. 30, No. 10 食品科学 ※技术应用 1 2,3 1 黄 诚 ，周长春 ，尹 红 (1.吉首大学食品科学研究所，湖南 吉首 416000 ；2.湖南老爹农业科技开发股份有限公司，湖南 吉首 416000 ； 3.湘西自治州喜阳阿姆斯天然果汁有限公司，湖南吉首 416000) 以胡萝卜为原料加工成浓缩胡萝卜汁，研究浓缩胡萝卜汁加工工艺。结果表明，胡萝卜果实榨汁时，用 150mg/kg 果胶酶在50 ℃下酶解处理果浆50min ，可提高出汁率20% 。通过正交试验，确定了闪蒸真空浓缩最佳工 4 4 4 4 艺参数值：浓缩温度50～55 ℃、真空度9.33 ×10 ～10.0 ×10 Pa 、蒸汽压力7.5 ×10 ～8.0 ×10 MPa 、果汁流 量6.0 ×103 3 ～6.5 ×10 L/h ；贮存温度≤－ 18℃，产品pH 值、总酸和β- 胡萝卜素基本无变化。 胡萝卜浓缩汁；出汁率；真空浓缩；加工工艺 Study on Processing Technology of Carrot Juice Concentrate 1 2,3 1 HUANG Cheng ，ZHOU Chang-chun ，YIN Hong (1. Institute of Food Science, Jishou University, Jishou 416000, China ； 2. Hunan Laodie Agricultural Technology Development Co. Ltd., Jishou 416000, China ； 3. Xiangxi Autonomous Prefecture Xiyang AMOS Natural Fruit Juice Co. Ltd., Jishou 416000, China) Abstract ：In the processing technology of carrot juice concentrate, pectinase dose affecting carrot juice yield and working parameters of triple effect vacuum flasher for concentrating carrot juice were optimized. The results showed that the carrot juice yield could be increased by 20% when treating crushed carrot pulp with 150 mg/kg of pectinase for 50 min at 50 ℃. The optimal working parameters of triple effect vacuum flasher were determined by orthogonal test as follows: concentration temperature 50 4 4 4 4 to 55 ℃, vacuum degree 9.33