酶解锦橙皮渣制取饮料混浊剂的研究  

Study on the Enzymatic Treatment of Jincheng Peel Pomace to Produce Beverage Clouding Agent

作　　者：高彦祥[1] 方政[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2005年第4期193-197,共5页Food Science

摘　　要：本文以锦橙皮渣为原料,采用不同粉碎方式研究果胶酶和纤维素酶酶解制取混浊剂的最佳反应参数。通过分析酶解液中不溶性固形物含量和所得混浊剂的浊度值,获得最佳的酶解反应参数:物料浓度为70Wt%,果胶酶和纤维素酶浓度分别为350×10-6和300×10-6,酶解时间40min,酶解温度45℃。此时,酶解液中不溶性固形物含量为11.85%,50%混浊剂稀释液的浊度为669NTU,混浊剂(5.5°Brix)得率为90.53%。In this paper, Jincheng peel pomace was comminuted in different ways and enzymatically treated to produce a natural beverage clouding agent. The optimum complex enzymes were pectinase(PE) and cellulase(CE) by assaying of the quality indexed such as insoluble solid and turbidity of clouding agent by means of single factor experiment. The results showed that the optimum conditions of enzymatic treatment were: the concentration of peel pomace 70Wt %, PE 350×10-6 and CE300×10-6, reaction time 40min, reaction temperature 45℃, content of insoluble solids in peel extract 11.85%, turbidity of 50% dilute extract 669NTU, and the yield of clouding agent(5.5°Brix) 90.53%.

关 键 词：锦橙 皮渣 酶解 混浊剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]