复合酶制备番茄胡萝卜混合果汁的工艺优化

doi:10.6048/j.issn.1001-4330.2025.04.019

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (4): 944-953.DOI: 10.6048/j.issn.1001-4330.2025.04.019

• 园艺特产·林业·农产品加工工程 • 上一篇下一篇

复合酶制备番茄胡萝卜混合果汁的工艺优化

蔡晨阳¹^,²(), 过利敏²^,³(), 吴斌²^,³

1.新疆农业大学食品与药学学院,乌鲁木齐 830052
2.新疆维吾尔自治区农业科学院农产品加工研究所,乌鲁木齐 830091
3.新疆农产品加工与保鲜重点实验室,乌鲁木齐 830091

收稿日期:2024-09-20 出版日期:2025-04-20 发布日期:2025-06-20
通信作者: 过利敏(1979-),女,新疆伊犁人,副研究员,博士,硕士生导师,研究方向为农产品深加工与功能营养评价,(E-mail) guolm_xj@163.com
作者简介:蔡晨阳(1999-),男,陕西宝鸡人,硕士,研究方向为食品加工与安全,(E-mail)chenyang.cain@outlook.com
基金资助:
新疆维吾尔自治区区域协同创新专项(2020E01048);新疆农业科学院农业科技创新稳定支持专项课题(xjnkywdzc-2023003-2)

Process optimization of tomato and carrot mixed juice prepared by compound enzyme

CAI Chenyang¹^,²(), GUO Limin²^,³(), WU Bin²^,³

1. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2. Institute of Agricultural Products Processing, Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences, Urumqi 830091,China
3. Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Urumqi 830091, China

Received:2024-09-20 Published:2025-04-20 Online:2025-06-20
Supported by:
Regional Collaborative Innovation Special Project of Xinjiang Uygur Autonomous Region(2020E01048);Agricultural Science and Technology Innovation and Stability Support Special Project of Xinjiang Academy of Agricultural Sciences(xjnkywdzc-2023003-2)

摘要/Abstract

摘要：

【目的】优化复合酶制备番茄胡萝卜混合果汁的工艺,筛选最佳工艺条件,为混合果汁的生产工艺提供理论依据。【方法】以番茄和胡萝卜为原料,采用复合酶(纤维素酶和果胶酶)制取果汁,设置4个单因素:分析酶比例、酶添加量、酶解时间和酶解温度对混合果汁品质的影响,采用Design-Expert进行4因素3水平的响应面优化,建立多元回归模型并分析方差。【结果】当复合酶为1∶2、酶添加量为24.5 g/L、酶解温度为45℃、酶解时间63.00 min的条件下,混合果汁出汁率和透光率分别达84.86%和95.11%。此外,酶解处理的果汁相比于未酶解果汁总酚含量更高(125.41 μg GAE/mL)。【结论】复合酶法对番茄胡萝卜混合果汁的出汁率、透光率和总酚含量的提高有显著影响。

关键词: 果汁; 复合酶; 出汁率; 透光率; 工艺优化

Abstract:

【Objective】 Process optimization of tomato and carrot mixed juice prepared by compound enzyme,Optimum process conditions are obtained.Which can provide theoretical basis for the production process of mixed juice. 【Methods】 With tomato and carrot as raw materials, compound enzyme (cellulase and pectinase) is used to prepare fruit juice, The effects of 4 single factors: enzyme ratio, enzyme addition, enzymolysis time and enzymolysis temperature on the quality of mixed juice were explored. On this basis, Design-Expert was used to optimize the response surface of 4 factors and 3 levels, and a multiple regression model was established and analyzed by analysis of variance. 【Results】 When the compound enzyme was 1∶2, the enzyme addition amount was 24.5 g/L, the enzymolysis temperature was 45℃, and the enzymolysis time was 63.00 min, the juice yield and light transmittance of the mixed juice were 84.86% and 95.11%, respectively. In addition, the total phenol content of enzymatically hydrolyzed juice was higher than that of non-enzymatically hydrolyzed juice.(125.41 μg GAE/mL). 【Conclusion】 The compound enzyme method can significantly improve the juice yield, light transmittance and total phenol content of tomato and carrot mixed juice.

Key words: fruit juice; compound enzyme; juice yield; light transmittance; process optimization

中图分类号:

S609

蔡晨阳, 过利敏, 吴斌. 复合酶制备番茄胡萝卜混合果汁的工艺优化[J]. 新疆农业科学, 2025, 62(4): 944-953.

CAI Chenyang, GUO Limin, WU Bin. Process optimization of tomato and carrot mixed juice prepared by compound enzyme[J]. Xinjiang Agricultural Sciences, 2025, 62(4): 944-953.

图/表 11

参考文献 25

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试验号 Test number	A酶比例 Enzyme ratio	B酶添加量 Enzyme addition amount	C酶解时间 Enzymatic hydrolysis time	D酶解温度 Enzymatic hydrolysis temperature	出汁率 Juice Yield (%)	透光率 Transmittancy (%)
1	-1	-1	0	0	81.66	88.2
2	1	-1	0	0	82.98	90.67
3	-1	1	0	0	84.23	89.36
4	1	1	0	0	81.57	89.08
5	0	0	-1	-1	79.38	93.5
6	0	0	1	-1	79.47	85.37
7	0	0	-1	1	76.43	87.56
8	0	0	1	1	78.24	94.47
9	-1	0	0	-1	80.96	87.09
10	1	0	0	-1	82.06	87.26
11	-1	0	0	1	80.61	88.2
12	1	0	0	1	79.14	87.89
13	0	-1	-1	0	78.48	91.65
14	0	1	-1	0	79.95	91.76
15	0	-1	1	0	81.14	92.78
16	0	1	1	0	81.73	92.18
17	-1	0	-1	0	80.73	90.64
18	1	0	-1	0	80.11	89.29
19	-1	0	1	0	81.16	90.23
20	1	0	1	0	83.29	89.73
21	0	-1	0	-1	80.21	88.71
22	0	1	0	-1	80.89	89.63
23	0	-1	0	1	77.85	91.41
24	0	1	0	1	80.21	91.27
25	0	0	0	0	84.25	95.97
26	0	0	0	0	84.68	95.38
27	0	0	0	0	84.82	94.94
28	0	0	0	0	85.23	93.89
29	0	0	0	0	85.01	95.45

试验号 Test number	A酶比例 Enzyme ratio	B酶添加量 Enzyme addition amount	C酶解时间 Enzymatic hydrolysis time	D酶解温度 Enzymatic hydrolysis temperature	出汁率 Juice Yield (%)	透光率 Transmittancy (%)
1	-1	-1	0	0	81.66	88.2
2	1	-1	0	0	82.98	90.67
3	-1	1	0	0	84.23	89.36
4	1	1	0	0	81.57	89.08
5	0	0	-1	-1	79.38	93.5
6	0	0	1	-1	79.47	85.37
7	0	0	-1	1	76.43	87.56
8	0	0	1	1	78.24	94.47
9	-1	0	0	-1	80.96	87.09
10	1	0	0	-1	82.06	87.26
11	-1	0	0	1	80.61	88.2
12	1	0	0	1	79.14	87.89
13	0	-1	-1	0	78.48	91.65
14	0	1	-1	0	79.95	91.76
15	0	-1	1	0	81.14	92.78
16	0	1	1	0	81.73	92.18
17	-1	0	-1	0	80.73	90.64
18	1	0	-1	0	80.11	89.29
19	-1	0	1	0	81.16	90.23
20	1	0	1	0	83.29	89.73
21	0	-1	0	-1	80.21	88.71
22	0	1	0	-1	80.89	89.63
23	0	-1	0	1	77.85	91.41
24	0	1	0	1	80.21	91.27
25	0	0	0	0	84.25	95.97
26	0	0	0	0	84.68	95.38
27	0	0	0	0	84.82	94.94
28	0	0	0	0	85.23	93.89
29	0	0	0	0	85.01	95.45

方差来源 Source of variance	平方和 Sum of squares	自由度 Df	均方和 Mean square	F值 F value	P值 P value	显著性 Significance
模型Model	145.74	14	10.41	50.82	<0.000 1	**
A	3.333E-003	1	3.333E-003	0.016	0.900 3	ns
B	2.78	1	2.78	13.59	0.024	*
C	8.25	1	8.25	40.28	<0.000 1	**
D	10.03	1	10.03	48.96	<0.000 1	**
AB	3.96	1	3.96	19.33	0.000 6	*
AC	1.89	1	1.89	9.23	0.008 9	*
AD	1.65	1	1.65	8.06	0.013 1	*
BC	0.19	1	0.19	0.95	0.347 4	ns
BD	1.17	1	1.17	5.69	0.031 7	*
CD	0.74	1	0.74	3.61	0.078 2	ns
A²	2.55	1	2.55	12.43	0.003 4	**
B²	14.92	1	14.92	72.83	<0.000 1	**
C²	55.51	1	55.51	270.99	<0.000 1	**
D²	77.10	1	77.10	376.45	<0.000 1	**
残差Residual	2.87	14	0.20
失拟Lack of fit	2.32	10	0.23	1.70	0.321 3	ns
纯误差Pure error	0.55	4	0.14
总误差Total error	148.60	28
R²=0.980 7

方差来源 Source of variance	平方和 Sum of squares	自由度 Df	均方和 Mean square	F值 F value	P值 P value	显著性 Significance
模型Model	145.74	14	10.41	50.82	<0.000 1	**
A	3.333E-003	1	3.333E-003	0.016	0.900 3	ns
B	2.78	1	2.78	13.59	0.024	*
C	8.25	1	8.25	40.28	<0.000 1	**
D	10.03	1	10.03	48.96	<0.000 1	**
AB	3.96	1	3.96	19.33	0.000 6	*
AC	1.89	1	1.89	9.23	0.008 9	*
AD	1.65	1	1.65	8.06	0.013 1	*
BC	0.19	1	0.19	0.95	0.347 4	ns
BD	1.17	1	1.17	5.69	0.031 7	*
CD	0.74	1	0.74	3.61	0.078 2	ns
A²	2.55	1	2.55	12.43	0.003 4	**
B²	14.92	1	14.92	72.83	<0.000 1	**
C²	55.51	1	55.51	270.99	<0.000 1	**
D²	77.10	1	77.10	376.45	<0.000 1	**
残差Residual	2.87	14	0.20
失拟Lack of fit	2.32	10	0.23	1.70	0.321 3	ns
纯误差Pure error	0.55	4	0.14
总误差Total error	148.60	28
R²=0.980 7

方差来源 Source of variance	平方和 Sum of squares	自由度 Df	均方和 Mean square	F值 F value	P值 P value	显著性 Significance
模型Model	220.59	14	15.76	31.2	<0.000 1	**
A	3.33E-03	1	3.33E-03	6.60E-03	0.936 4	ns
B	1.63E-03	1	1.63E-03	3.24E-03	0.955 4	ns
C	0.011	1	0.011	0.021	0.885 8	ns
D	7.11	1	7.11	14.09	0.002 1	*
AB	1.89	1	1.89	3.74	0.073 5	ns
AC	0.18	1	0.18	0.36	0.559 3	ns
AD	0.058	1	0.058	0.11	0.740 6	ns
BC	0.13	1	0.13	0.25	0.625 1	ns
BD	0.28	1	0.28	0.56	0.468 1	ns
CD	56.55	1	56.55	112	<0.000 1	^**
A²	104.92	1	104.92	207.78	<0.000 1	^**
B²	17.43	1	17.43	34.52	<0.000 1	^**
C²	11.5	1	11.5	22.78	0.000 3	^**
D²	76.39	1	76.39	151.29	<0.000 1	^**
残差Residual	7.07	14	0.5
失拟Lack of fit	4.62	10	0.46	0.76	0.672 9	ns
纯误差Pure error	2.44	4	0.61
总误差Total error	227.66	28
R²=0.968 9

复合酶制备番茄胡萝卜混合果汁的工艺优化

Process optimization of tomato and carrot mixed juice prepared by compound enzyme

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图/表 11

参考文献 25

相关文章 10

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Metrics

编码值 Coded value	因素Factors
编码值 Coded value	A酶解比例	B加酶量 (g/L)	C酶解时间 (min)	D酶解温度 (℃)
-1	1∶1	18	30	40
0	1∶2	24	60	45
1	1∶3	30	90	50

项目 Items	总酚 Total phenols (μg GAE/mL)	β-胡萝卜素 β-carotene (μg/g)	可溶性固形物 TSS(%)	DPPH自由基清除率 Scavenging rate of DPPH radical (%)	ABTS自由基清除率 Scavenging rate of ABTS radical (%)
酶解前Before enzymatic hydrolysis	40.21^b	154.30^a	10.8^a	53.07^a	36.79^b
酶解后After enzymatic hydrolysis	125.41^a	136.22^a	10.5^a	51.81^a	42.82^a

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