刘 绪^1，2，向 月¹，李 欢¹，廖 雯¹，范小兰¹，段洁莹¹，杜亚飞^1，2，薛飞龙^1，2，邱 琳¹，张华玲^1，2*

（1.成都师范学院化学与生命科学学院，四川成都 611100；

2.特色园艺生物资源开发与利用四川省高校重点实验室，四川成都 611100）

摘要：以新鲜的大樱桃果（红灯）为原料，研究大樱桃果汁的加工工艺。通过单因素试验确定大樱桃的最佳烫漂时间，正交试验确定果胶酶的适用条件。经过试验确定最佳的热烫处理条件为深红色大樱桃果烫漂10s，果胶酶的最适使用条件为：果胶酶添加量为0.20%，酶解时间120 min，酶解温度45 ℃，出汁率达到70.34%。

关键词：大樱桃；果胶酶；大樱桃汁；加工工艺

中图分类号：TS275.5   文献标识码：A   文章编号：1674-506X（2021）01-0083-0004

Study on Processing Technology of Sweet Cherry Juice

LIU Xu^1，2, XIANG Yue¹, Li Huan¹, LIAO Wen¹, FAN Xiao-lan¹, DUAN Jie-ying¹, DU Ya-fei^1，2, XUE Fei-long^1，2, QIU Lin¹, ZHANG Hua-ling^1，2*

（1. Chemistry and Life Science College, Chengdu Normal University, Chengdu Sichuan 611100, China;

2. Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu Sichuan 611100, China）

Abstract：The processing technology of big cherry juice was studied with fresh big cherry fruit (red light) as raw material. The best blanching time of big cherry was studied by single factor experiment, and the suitable conditions of pectinase were studied by orthogonal experiment. The best blanching condition was determined by experiments as follows: blanching for 10 s, the optimum conditions of pectinase were as follows: the addition of pectinase was 0.20%, the time of enzymolysis was 120 min, the temperature of enzymolysis was 45℃, and the juice yield was 70.34%.

Keywords：sweet cherry; pectinase; sweet cherry juice; processing technology

doi：10.3969/j.issn.1674-506X.2021.01-014

收稿日期：2020-04-03

项目基金：四川省科技计划重点研发项目（2019YFG0170）；大学生创新创业训练计划项目（S201914389124）

作者简介：刘绪（1982-），男，硕士，副教授。研究方向：食品原料及加工技术。

*通信作者

引文格式：刘绪,向月,李欢,等.大樱桃果汁加工工艺研究[J].食品与发酵科技,2021,57(1):83-85,98.