摘要
本文应用果浆酶酶解技术生产红枣浆。通过对比选择果浆酶Yield MASH来降低枣浆粘度,提高多糖含量,经过响应面优化实验得到最佳酶解工艺为酶添加量为160mg/kg,酶解时间为63min,酶解温度为50℃。经果浆酶酶解后,枣浆粘度<42m Pa·s,多糖含量>0.6%,便于高浓枣浆的加工,扩大了其在烘焙等行业中的应用。
In this paper, the author studied the application of enzyme hydrolysis technology to produce ju jube pulp. Pulp enzyme YieldMASH was chosen to reduce the viscosity of jujube pulp and improve the content of polysaccharide by comparing different enzymes. By using response surface method, the optimum enzymatic hydrolysis process was adding 160mg/kg PECTINEX YieldMASH, the enzymatic time was 63min, and the enzymatic temperature was 50益. After the enzymatic hydrolysis, the jujube pulp viscosity was less than 42mPa＊s, the polysaccharide content was more than 0.6%, which was convenient for the processing of high concentrated ju jube pulp and the application in baking and other industries.
出处
《中国果菜》
2016年第12期8-12,共5页
China Fruit & Vegetable
基金
"十二五"国家科技支撑技术课题:枣和桑资源生态高值利用技术研究与产品开发(2012BAD36B07)
关键词
红枣浆
果浆酶解
响应面优化
Jujube pulp
pulp enzyme hydrolysis
response surface method
