Study On Compound Enzymatic Hydrolysis Physalis Juice And Its Suspension And Color Stability

In order to improve the quality of Physalis fruit juice and improve the juice suspended turbidity and color changes, the compound enzyme hydrolysis, enzyme solution conditions on the juice out of the juice yield effect; the use of high-pressure homogenization method and study the effect of the homogeneous conditions of Physalis juice grain particle size distribution and stability of fruit juice; processing of effect of juice color changes of the enzyme browning, Maillard reaction and stability of carotenoids were studied. At the same time, Physalis marshmallow process test, Physalis product development provides reference. The results were as follows:Physalis fruit juice as raw material, the compound enzyme of Physalis fruit juice enzymolysis, through the single factor and response surface experiment on enzymatic hydrolysis conditions were optimized. Physalis fruit juice compound enzyme solution is obtained the optimal conditions:composite enzyme dosage 0.29 g/L, enzymolysis temperature of 50℃, enzymolysis time averaged 2.3 h, the enzyme solution pH of 4.5. Under these conditions, Physalis fruit juice out of juice rate was 86.98% respectively.Effect of high pressure homogenization conditions on particle size distribution of Physalis juice and juice stability, results show that:homogenization pressure 20 MPa, homogeneous temperature of 45℃, homogeneous 2 times, Physalis fruit juice stability coefficient of 0.798, centrifugal sedimentation 2.10% rate. Under the process conditions, using nano particle size analyzer on the homogenization of Physalis fruit juice and particle size distribution were compared and homogeneous of the juice grain size distribution in 0.2601 496 um, the content of 100%, the average particle size 4.561μm, homogeneous particle size distribution is 1.018～4.548μm was 96.5%; 0.1387～0.7935μm content of 3.5%, the average particle diameter of 1.963μm. At the same time, the enzymolysis after the juice particle morphology by scanning electron microscope (SEM) were observed before and after homogenization, visible, cell wall hydrolysis enzyme destruction, loose structure; the juice cell debris after homogenization increased significantly, dispersed, homogeneous can effectively improve the suspension stability of the juice.During juice processing and autoclaving 120℃ of Physalis fruit juice browning the greatest impact, OD420nm 0.505, browning of juice at higher temperature and more serious; polyphenol oxidase in 45℃ and pH value is 7.5 and relative enzyme activity reached the maximum; polyphenol oxidase in the enzyme solution pH 4.5 and sterilization temperature is 85℃, the relative enzyme activity of lower, on Browning of the juice has little effect.Physalis fruit juice carotene is affected by temperature larger, processing in Fe2+、Fe3+ and Cu2+ of carotenoid factors larger production stage of processing and storage process should try to avoid the use of copper, iron products; Vc on the protective action of carotenoids strong in Na2SO3, add 2% Vc of carrot juice in prime protective effect is better.Physalis fruit juice main nutritional components for protein 1.04 g/100g, fat and 0.65 g/100g,11.25 g/100g total sugar, pectin 0.45 g/100g, Vc0.02 g/100g, carotenoid pigment 0.04 g/100g. Physalis fruit juice as raw material, development of Physalis marshmallows. On the basis of single factor experiment, by orthogonal experiment on jelly formulation optimization, get the best recipe of making marshmallows:gelatin adding amount was 1.5%, high methoxy pectin gel addition amount was 5.0%, sugar addition amount is 20%, Fudge hardness is 2499.10, Physalis marshmallow constitutive properties and sensory qualities of good.