優(yōu)質胡蘿卜濃縮汁加工關鍵技術研究.pdf

1、中國農業(yè)大學碩士學位論文優(yōu)質胡蘿卜濃縮汁加工關鍵技術研究姓名：孫英申請學位級別：碩士專業(yè)：農產品加工與貯藏指導教師：廖小軍20050601AbstractThecarrotjuiceconcentrateisoneofthemostimportantpartsofinternationalvegetablejuicetradeButsomemajortechnicalproblemsintheprocessingofcarrotjuic

2、econcentratehasrestricetedthetradeofourcotmtry；includelowconcentratedmultiple，poorcarotentcontent，badqualitystabilityinstorageandthewhiteprecipitationformedAgainstthesepeoblems，asuitableenzymewasselectedforcarrotjuicecon

3、centrateprocessinginthisresearch，andtheprocessingparameterwasbeendeterminedaftersinglefactorexperimentsandexperimentsofcentralcompositerottabledesign(CCRD)；Effectsofthestorageconditionsonthequalityofcarrotjuiceconcentrat

4、eandreconstitutedcarrotjuicewasinvestigated，andeffectofunitoperationsinthereconstitutedcarrotjuiceprocessingwasinvestigatedtoo；Atlast，thewhiteprecipitationformedduringthestorageincarrotjuicehasbeenpreliminarilyanalysised

5、，andasettlementprogrammerwasgivenTheresultsweresummarizedasfollow：Effectofenzymepreparationswasstudiedonthecarrotjuiceyield，carotenoidcontent，TSS，viscosityandturbiditythentheenzymePectinexSmashXXLhasbeenregardedasthemost

6、suitableenzymeforcloudycarrotjuiceproducingThesuitablemacerationconditionwas：temperature45“12，enzymeconcentration1275mL／t，incubationtime74min，carrotjuiceproducedundersuchconditionhasyieldabout644％thatincreaseabout2354％th

7、anthecontrast；carotenecontentabout5688mg／kg，whichincrease2613mg／kgthancontrast；andviscosityabout21mPa’S，whichdecreasedabout04mPa。Sthanthecontrast，butthejuicestillhasgoodcloudystabilityPectinexSmashXXLcoulddestructethecar

8、rotcellwall，afterenzymemacerationtreatmentthesolublepectinincarrotjuicewasincieasedwhileinsolublepectindecreased，itcouldbeoneofthemainreasonsthatwhycarrotjuiceproducedbyenzymemacerationhasabettercloudystabilityCarrotjuic

9、econcentrateproducedafterenzymemacerationhasTSSabout60。Brix，andtheCarotenecontentwas568mg／kgwhilethecontrastOnejusthasTSSabout40。Brix，andcarotenecontentwas380mg／kg4℃isbetterthan25℃forthecloudystabilityand13carotenekeepin

10、ginbothreconstitutedcarrotjuiceandcarrotjuiceconcentrateinthestorageCarotenecontentandturbidityinthereconstitutedcarrotjuicewassignificantlyreducedbyhomogenizationandpasteurizationtailsignificantlyreducedthecaroteneconte

11、nttOOThewhiteprecipitation，whichwasformedduringthestorageofcarrotjuice，ismixturewithsomeorganiccalcium，magnesium，ferrumsaltinit，buttheadditionofphosphateandphyticacidCallresolveitsoccurenceKeyWords：Enzyme，carrotjuice，jui