摘要
以苹果梨为原料,在单因素试验的基础上,通过响应面法对复合酶制取苹果梨汁工艺参数进行优化。结果表明,复合酶制取苹果梨汁最佳工艺条件为:果胶酶添加量0.07 g/100 g,纤维素酶添加量0.11 g/100 g,酶解时间82 min,酶解温度48℃,该条件下苹果梨的出汁率可达87.6%,与未经酶处理所得苹果梨出汁率69.8%相比,提高了25.5%,说明复合酶处理可显著提高苹果梨出汁率。
Pingguoli pear was used as raw material, the technique parameters of composite enzymatic hydrolysis of the juice were investigated and optimized by single factor experiment and response surface methodology combined with Box-Behnken design method. The results showed that, the optimal parameters were as follows：pectinase enzyme dosage 0.07 g/100 g, cellulase enzyme dosage 0.11 g/100 g, enzymolysis time 82 min, and enzymolysis temperature 48 ℃. Under these conditions, the juice yield was up to 87.6%, which was increased by 25.5% compared with the untreated group. It suggested that, juice yield could be significantly increased by the compound enzyme.
出处
《保鲜与加工》
CAS
北大核心
2018年第1期46-51,共6页
Storage and Process
基金
西藏农牧学院高层次人才科研启动费项目(RC201505)
西藏特色生物资源开发利用平台项目
关键词
响应面法
苹果梨
酶解
出汁率
工艺优化
response surface methodology
pingguoli pear
enzymolysis
juice yield
technique optimization
