Xây dựng quy trình chế biến nước ép hỗn hợp thanh long ruột đỏ (Hylocereus polyrhizus) và chanh dây (Passiflora edulis).

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Tác giả: Thị Kiều Tiên Lê, Trí Ân Lê, Thị Thanh Vân và Lê Vũ Lan Phương Trần

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Nghiên cứu khoa học và Phát triển kinh tế, 2024

Mô tả vật lý: tr.191-207

Bộ sưu tập: Báo, Tạp chí

ID: 380936

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Quy trình chế biến nước ép hỗn hợp thanh long ruột đỏ và chanh dây được nghiên cứu nhằm tạo ra sản phẩm mới có giá trị dinh dưỡng cao, có hương vị đặc trưng tận dụng được hai loại nguyên liệu này. Thí nghiệm được tiến hành khảo sát ảnh hưởng của tỷ lệ Pectinex Ultra SP-L (0,1
0,2 và 0,3%) và thời gian ủ (90, 120 và 150 phút) đến hiệu suất thu hồi dịch quả thanh long ruột đỏ
ảnh hưởng của tỷ lệ phối trộn dịch quả thanh long và chanh dây (3:1, 4:1, 5:1) đến chất lượng sản phẩm
ảnh hưởng của tỷ lệ đường (15, 18 và 21%) và acid ascorbic (0,05
0,1 và 0,15%) bổ sung đến chất lượng của sản phẩm
ảnh hưởng của nhiệt độ (75, 80 và 85°C) và thời gian thanh trùng (5, 10 và 15 phút) đến chất lượng lượng của sản phẩm. Kết quả nghiên cứu cho thấy thanh long ruột đỏ được xử lý với 0,2% Pectinex Ultra SP-L trong 120 phút cho hiệu suất thu hồi dịch quả cao nhất (91,23%). Sản phẩm đạt giá trị cảm quan tốt nhất khi phối trộn dịch quả thanh long và chanh dây với tỷ lệ 4:1, bổ sung đường với tỷ lệ 18%, ascorbic acid 0,1%. Sản phẩm đạt chất lượng vi sinh và giữ được hàm lượng betacyanin cao nhất khi thanh trùng ở nhiệt độ 80°C trong thời gian 10 phút. Kết quả nghiên cứu góp phần đa dạng hóa sản phẩm nước ép trên thị trường và giải quyết đầu ra cho thanh long ruột đỏ và chanh dây.The production procedure of mixed juice from red-flesh dragon fruit and passion fruit was studied to produce a nutritious and flavorful product. Effects of the following parameters on the quality of the mixed fruit juice were investigated: (i) Pectinex Ultra SP-L concentration (0,1, 0,2 and 0.3%) and incubation time (90, 120 and 150 min), (ii) dragon fruit juice and passion fruit juice ratio (3:1, 4:1 and 5:1), (iii) added sucrose percentage (15, 18 and 21%) and ascorbic acid percentage (0.05, 0.1 and 0.15%), (iv) pasteurization temperature (75, 80 and 85 °C) and time (5, 10 and 15 min). The results showed that juice yield extracted highest (91.23%) when red-flesh dragon fruit was incubated with Pectinex Ultra SP-L at the concentration of 0.2% in 120 min. The sensory score was best when red-flesh dragon fruit juice and passion fruit juice were mixed at the ratio of 4:1 and sucrose and ascorbic acid were added at 18% and 0.1%, respectively. Pasteurization performed at 80°C in 10 min gave a microbe-free and product was retained the most betacyanin content (3.84%). This mixed fruit juice can help diversify juice products and make use of these fruits efficiently.

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