Clouding Agent Producted By Ultranne Pulverizer And Enzymatic Hydrolysis From Satsuma Mandarin’s Marc

Orange juice is the favorite drink for consumers all over the world. We produce and process abundant orange juice annually. Satsuma is the important raw materials of juice and there are a lot of wastes as citrus pomace and pulp during the process of making juice. Because of the clarification effects, orange juice can become clear after placement for a certain time and the sensory quality will get worse. This phenomenon let consumer misunderstand that the orange juice deteriorate thus will influence the consumption. The study applied superfine pulverizing technology to grind the peels and pulps of Satsuma, and then used response surface methodology to optimize process conditions for enzymatic producing clouding agents. It can achieve the comprehensive utilization of the waste as citrus peels and pulps finally, and can improve the sensory quality of orange juice. The main contents and results as follows:1Through ultrafine pulverizer and ball mill superfine grinding the peels and pulps of Satsuma respectively, analyze the smashing effects of these two ways of comminution. The superfine powder particle size distribution was analysed by particle analyzer, and the powder properties were analysed by some physical methods. The result showed that the superfine powder of peels and pulps grinded by ball mill can get smaller particle size and space, also can get more evenly distribution. It made the particle size reach25μm below equally and the wall-broken rate reach100%, so we can get better smashing effects by using ball mill in this study. After superfine crushing, the superfine powder grinded by peels and pulps of Satsuma got greater repose angle and sliding angle and worse flowability comparing with the pulverized powders, the inflation rate were lower than pulverized powders which were336.45%and211.28%respectively, and the solubility were higher which were24.12%and24.26%respectively. The fat-binding capacity was higher than pulverized powders which were72.34%and110.45%and the water-holding capacity were smaller than pulverized powders which were315.27%and410.20%. The luminance value L*of superfine powder grinded by peels and pulps went up along with a*and b*value went down.2The clouding agents processing conditions of enzymatic treatment were optimized by Box-Behnken experiment design and response surface methodology analysis applying Minitab15statistical software, the models based on quadratic polynomial regression equations of the turbidity that affected by enzyme dosage, time and temperature of enzyme reaction were carried out.The regression equation prediction model of the clouding agents that enzymatic processed by superfine powder of peels was:Y=852.333-40.7500X1+1.12500X2-4.3750X3-71.1667X12-82.4167X22-20.9167X32-3.7500X, X2+0.2500X1X3-5.5000X2X3The optimum processing parameters was:enzyme concentration4.42μL/g, temperature47.6℃,reaction time55.3min, and the turbidity was855NTU.The regression equation prediction model of the clouding agents that enzymatic processed by superfine powder of pulps was:Y=1044.67-49.7500X1+2.12500X2-5.62500X3-88.9583X12-100.208X22-25.7083X32-4.0000X1X2-0.5000X1X3-6.25000X2X3。The optimum processing parameters was:enzyme concentration3.45μL/g, temperature47.6℃,reaction time49.2min, and the turbidity was1046NTU.3The study analyzed the cloud composition of clouding agents and found out that the main component of clouding agents were pectin, protein, cellulose and hesperidin. This paper researched the effects of storage time and temperature on clouding agents, the result showed that the turbidity was decreased with the prolonging of the storage time and the clouding agents became more stable stored at4℃. By analyzing the effects on the stability of clouding agents, the result showed that acid had disadvantageous effect on the stability and suger had a protective effect on the stability of clouding agents. The optimum addition quantity of the clouding agents (8%-12%) were determined by the result of sensor evaluation such as color, flavor, aroma, turbidity and turbidity.4After researching the rheological properties of clouding agents by rheometer, the result showed clouding agents were pseudoplastic fluids and there was a shear thinning phenomenon in it. The viscosity of clouding agents increased with the increasing of the concentration. The viscosity decreased with the increasing of the temperature, and the clouding agents showed features of Newtonian fluids similarly when the temperature reached to90℃.