ỨNG DỤNG CHẾ PHẨM ENZYME PECTINASE ĐỂ KHAI THÁC VÀ THU HỒI DỊCH QUẢ CHANH LEO CỦA TỈNH CAO BẰNG

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Tác giả: Anh Tuấn Lê, Văn Lợi Nguyễn

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học - Trường Đại học Sư phạm Hà Nội: Khoa học Tự nhiên, 2023

Mô tả vật lý: tr.53

Bộ sưu tập: Metadata

ID: 341547

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Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.Cao Bằng là tỉnh có điều kiện tự nhiên thuận lợi để phát triển cây chanh leo. Chanh leo là loại quả giàu giá trị dinh dưỡng, như protein, đường, vitamin, chất khoáng, axit phenolic và flavonoid. Bổ sung chế phẩm enzyme pectinase có tác dụng phá vỡ thành tế bào của thịt quả chanh leo, góp phần làm tăng hiệu suất thu hồi dịch quả. Mục tiêu của nghiên cứu này là ứng dụng chế phẩm enzyme pectinase để khai thác và thu hồi dịch quả chanh leo của tinh Cao Bằng. Nghiên cứu đã xác định được quy trình khai thác và thu hồi dịch quả chanh leo với các thông số công nghệ là nồng độ chế phẩm enzyme pectinase sử dụng 0,5%, nhiệt độ thủy phân 39 oC, thời gian thủy phân là 300 phút, ở điều kiện này hiệu suất thu hồi dịch quả chanh leo đạt được 89,04%. Dịch quả chanh leo có màu vàng cam đậm, mùi thơm rất đặc trưng, vị ngọt xen lẫn với vị hơi chua thanh, trạng thái đồng nhất, hàm lượng chất khô hòa tan là 12,75 ± 0,25 oBx và có độ pH là 2,81 ± 0,02.

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