| Super-comminution technology is combined with enzymatic treatment for first time in this dissertation, and the dynamic reaction system can be used to extract high quality natural clouding agent. The technics for extracting clouding agent from citrus pomace will be improved. The major conclusions are as follows:1. The two kinds of peel pomace from Jincheng citrus and Red citrus were studied, and the results showed that the quality of the former material is better.2. The different comminution process ways were studied, and the results showed that the super- comminution way can enhance the cell breakage, prompt the depolymerization of enzymes on amylase such as pectin and cellulose and etc. and increase the yield of clouding agent.3. The different commercial enzymes were studied, and the results showed that the particular distribution of the clouding agent extracted by enzyme which possess pectolytic and cellulytic enzyme activity is well-proportioned, the mean granularity is 5μm±, and the content of oligosaccharides in the clouding agent is higher than that of others.4. The peel pomace material was treated with enzyme in the static reaction system after super-comminution process, and the parameters of enzymatic treatment were optimized by Box-Behnken experiment design and response surface methodology analysis. The results showed that the optimal parameters were: enzyme concentration 200 μL/kg, reaction time 40 min and temperature 50 ℃, and the yield of clouding agent was 70.03%. the turbidity was 729NTU 。5. The peel pomace material was super-comminuted and enzymatically treated synchronously, and the parameters of enzymatic treatment were optimized by central composite experiment design and response surface methodology analysis. The results showed that the optimal parameters were: enzyme concentration 90μL/kg, reaction time 15 min, temperature 45℃ and cutting frequency 50Hz, and the yield of clouding agent was 82.98%. the turbidity was 843NTU。6. The effect of application in citrus beverage of the clouding agent was studied. The results showed that the beverage system with 10-15% concentration of sugar and 0.2-0.4% concentration of citric acid was comparative stability. The turbidity , color value and aroma of the beverage added natural clouding agent were better during organoleptic evaluation, and no bitterness was detected. |
