NGHIÊN CỨU QUÁ TRÌNH XỬ LÝ ENZYME NHẮM TĂNG HIỆU QUẢ CHIẾT TÁCH DỊCH ỔI ĐỂ SẢN XUẤT NƯỚC ỔI CÔ ĐẶC VÀ ĐÁNH GIÁ THÀNH PHẦN DỊCH QUẢ THU ĐƯỢC

Abstract

Guava (Psidium guajava) is a popular fruit in Vietnam and it provides many nutrients
for the body. However, guava fruit is only used in fresh fruit, or guava juice bottled. Researching on concentrated guava juice is contributing to the creation of a high nutritional
value product, thus increasing added value of guava. In the concentrated guava juice production process, enzyme treatment plays a very important role in increasing the efficiency
of cleavage and improving the properties of the resulting fruit. This study aims to identify
suitable conditions for enzyme treatment to achieve maximum juice extraction yield and
initially the effect of enzyme treatment on the volatile composition in the guava juice, and
preliminary evaluation of the effect of treatment on the volatile components of the effluent
guava fruit. Appropriate technology parameters for guava lupus enzyme treatment were
determined. Appropriate enzyme concentrations were about 0.018 %wt., temperature of
450C, and treatment time was about 90 minutes. After enzymatic treatment, the rate of α-
copanene in guava flavor increased from 0.33% to 0.41% and the β-caryophylene ratio
increased from 0.82 to 8.41%.