加工製程對百香果濃縮果汁品質之影響

Effect of Processing Parameters on the Quality of Passion Fruit (Passiflora edulis) Juice Concentrate

以Likens-Nikerson蒸餾萃取法分離香氣，再經GC-MS鑑定百香果汁揮發性物質，經鑑定有酯類41種、烯化合物8種、醇類6種、酮類3種、酸類2種、醛類2種及碳氫化合物2種。經過Sharples type離心機離心，Ultrazym-100果膠分解酵素處理及殺菌處理的百香果汁，以中間工廠型蒸發濃縮機以一效循環濃縮，可以得到43° Brix的濃縮果汁及150倍的香氣，香氣回收率為12.6%。由試驗結果顯示，經澄清處理之百香果汁，以中間工廠型蒸發濃縮機控制之條件下，可獲得約四倍之濃縮果汁，經貯藏於低溫三個月後，取出加水復原及混合回收的百香果香氣成分，可得到接近原來百香果汁的優良品質，可供我國百香果汁工業生產上推廣應用之參考。

The volatile compounds of passion fruit juice were isolated by Likens-Nikerson distillating extraction method, then analyzed and identified by gas chromatographic method and GC-MS method. With 41 esters, 8 terpene compounds, 6 alcohols, 3 ketones, 2 acids, 1 aldehyde and 2 hydrocarbons. The juice was first pasteurized at 75°C for 40 sec, then depectinized at 50°C for 30 min with Ultrazym-100 60 ppm and centrifuged at 13,000x g with a Sharples type centrifuge. The centrifuged juice was first recovered aroma in this experiment with 150 folds to the original juice, but its total yield is only 12.6%, then recycle concentrated in a single-separator to raise solid content to 43° Brix as 2.7 folds from the original juice by a pilot scale Unipek- tin P151-3S three-effect evaporator with aroma recovery system. The results indicate that a little higher in 'L' and 'b' values of color found in the reconstituted juice than that in the original juice. From these experiment results demonstrated, using the pilot scale three- effect evaporator at controlled condition for the clarified passion fruit juice could get 4 folds passion fruit juice concentrates. After three months stored at low temperature, the juice concentrate was cut back with the recovered aroma. The quality of reconstituted juices are closed to the juices before concentration. Therefore, suing the pilot scale three-effect evaporator with aroma recovery system for passion fruit juice is worthy developing and applied in fruit juice industry.