Optimization of Processing Parameters of Stabilizers After Enzymes Hydrolysis for Cloudy Ginkgo Juice

Abstract

Ginkgo seeds are nutritious with high economic value. Ginkgo cloudy juice could retain as many nutrients as possible. However, Sedimentation often takes place in juice because of its abundant starch which leads to the stability of beverage lower and shelf life shorter. To improve the ability of ginkgo cloudy juice, the experiment used Response Surface Methodology (RSM) to optimize the stable conditions of ginkgo cloudy juice using stabilizers after enzymes hydrolysis was carried out and the lowest centrifugal sedimentation rate with or without the processing of enzymes hydrolysis for ginkgo juice was compared. The independent variables were Sodium carboxymethyl cellulose (CMC) dosage (0.01–0.13 g/100 mL ginkgo juice), pectin dosage (0.02–0.18 g/100 mL ginkgo juice) and sodium alginate (SA) dosage (0.01–0.11 g/100 mL ginkgo juice) respectively. The coefficient of determination, R2 values for centrifugal sedimentation rate were greater than 0.900. The results showed that centrifugal sedimentation rate varied curvilinearly with increase of CMC dosage, pectin dosage and SA dosage. Based on response surface and contour plots, the optimum conditions for the stable treatment for ginkgo cloudy juice were as follows: CMC dosage 0.07 g/100 mL ginkgo juice, pectin dosage 0.09 g/100 mL ginkgo juice and SA dosage 0.05 g/100 mL ginkgo juice. The lowest centrifugal sedimentation rate after enzymes hydrolysis is 5.70%, decrease a factor of 4 of “no enzymes hydrolysis”. Ginkgo juice is enzymes hydrolyzed first and then put into stabilizers, much more stable ginkgo juice could be obtained. For this, you can store ginkgo juice for longer time with little sedimentation.