【作者】 陈佩；

【导师】 田呈瑞；

【作者基本信息】 陕西师范大学 ， 食品科学， 2008， 硕士

【摘要】 本文以胡萝卜为原料,对提高胡萝卜汁中的类胡萝卜素含量的关键技术进行了研究。主要包括了原料的预处理、酶解破壁、微波处理以及加热条件的筛选,通过单因素试验及正交.试验确定了各自的适宜工艺参数。结果表明,经处理后的胡萝卜汁中的α-胡萝卜素提取率达90.34%、β-胡萝卜素提取率达92.87%、叶黄素提取率达89.36%。为生产高类胡萝卜素含量的胡萝卜汁提供理论研究及数据支持。1.去皮方法的研究通过正交试验L9(34),对复合磷酸盐去皮法进行研究结果表明：与其它去皮方法相比,复合磷酸盐去皮效果最好,去皮率达100%,且胡萝卜色泽良好,果肉无腐蚀。2.热烫的研究通过比较确定热烫的适宜工艺参数为：0.2%柠檬酸+0.3%Vc的汁液中90℃下热烫5min。α-胡萝卜素提取率为88.73%,β-胡萝卜素提取率为90.27%,叶黄素提取率为95.53%。3.酶法处理的研究通过纤维素酶和果胶酶对提高胡萝卜汁中α、β-胡萝卜素及叶黄素含量进行研究结果表明：纤维素酶的适宜酶解条件是酶解温度55℃,酶解时间60min,pH为4.5,酶用量2%；果胶酶的适宜酶解条件是酶解温度45℃,酶解时间120min,pH为4.5,酶用量1.5%。并在同一缓冲体系中使用纤维素酶和果胶酶的复合酶进行处理,先经果胶酶处理后再经纤维素酶处理效果最好。α-胡萝卜素提取率为95.62%，β-胡萝卜素提取率为94.38%,叶黄素提取率为93.32%。4.微波处理的研究通过正交试验L9(34),确定了微波处理的适宜工艺参数为：料液比=1：2,微波辐射功率为640W,提取时间20s,4次提取,α-胡萝卜素提取率为79.45%,β-胡萝卜素提取率为80.27%,叶黄素提取率为78.94%。5.加热的研究通过比较,确定了适宜加热条件为微波加热2min。αβ-胡萝卜素保存率为92.34%,β-胡萝卜素保存率为91.42%,叶黄素保存率为90.39%。更多还原

【Abstract】 In this study,the key technique to increase the content of carotenes in cattot juice was researched taking cattot as the raw matetial.The test includes pre-treatment of raw material, enzyme and microwave were used to break cell-wall,and sterilization.The optimal parameters of these methods were identified by single factor and orthogonal experiment. The result showed that the extraction rate of a-carotene,β-carotene and lutein were 90.34%、92.87%、89.36%. Simultaneously the author expected this study could provide the theory and the data to product carrot juice with high content of carotenes.1.Peel offThe technique of peeling carrot skins with the method of compound phosphate by means of orthogonal design L9(34)was studied in this paper. The results showed that the method of peeling with compound phosphate compared with other methods was optimal to peel off carrot skins.And the ratio of peeling reached 100%. Carrot color and lustre were good and its sarcocarp was not eroded.2.BlanchingIn the study,the results showed that the optimal parameters of blanching were as follow:0.2% citric acid and 0.3%Vc,temperature 90℃,time 5min. The extraction rate of a-carotene,β-carotene and lutein were 88.73%、90.27%、95.53%.3.Cell-wall breaking with enzymeIn the study,the cellulase and pectinase were studied into increasing the content ofα、β-carotene and lutein in carrot juice,the optimal conditions of pectinase extraction were as follow:temperature 55℃,time 60min,pH value 4.5,enzyme amount 2.0%;the optimal conditions of pectinase extraction were as follow:temperature 45℃,time 120min,pH value 4.5,enzyme amount 1.5%.Compound enzyme of cellulose and pectinase in the same buffer treated the samples, the result showed that the optimal condition of enzyme method was the first treatment of cellulase and then the next treatment of pectinase. The extraction rate of a-carotene,β-carotene and lutein were 95.62%,94.38%,93.32%.4. Microwave-aid cell-wall breakingThe technique of cell-wall breaking with microwave by means of orthogonal design Lp(34) was studied in this paper.the results showed that the optimal parameters by microwave extraction were as follow:material:solvent ratio 1:2,microwave radiate power 640W,extracting 20s,for four times. The extraction rate of a-carotene,p-carotene and lutein were 79.45%、80.27%、78.94%.5.Thermal treatmentIn the study,the results showed that optimal parameters was microwave-sterilizing for 2min.The conservation rate of a-carotene,β-carotene and lutein were 92.34%、91.42%、90.39%.更多还原