超微粉碎-酶解锦橙皮渣制取天然饮料混浊剂的研究  

作　　者：方政[1] 高彦祥[1] 杨文雄[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：《食品工业科技》2005年第10期78-81,共4页Science and Technology of Food Industry

摘　　要：以锦橙皮渣为原料,将其超微粉碎处理的同时进行酶解以制取天然饮料混浊剂。首先通过单因素实验确定影响混浊剂品质的主要酶解因素及各因素水平范围,进而通过中心组合实验设计优化酶解反应参数,得出优化条件为:酶浓度60μL/kg,酶解温度45℃,酶解时间20min,高速剪切强化酶反应器的剪切频率55Hz。此时,所得混浊剂25%稀释液浊度为695NTU,混浊剂还原糖含量为3.025mg/mL,混浊剂(5.5°Brix)得率为89.92%。In this paper, Jincheng peel pomace was comminuted and enzymatically treated synchronously to produce a natural beverage clouding agent. First, the related factors affecting the conditions of enzymatic treatment and the range of each level were fixed by single factor experiment. Then the conditions were further optimized using central composite design and response surface analysis. The results showed that the optimum conditions were concentration of the enzyme 60μL/kg, temperature 45℃, reaction time 20min, cutting frequency 55Hz, and the turbidity of 25% extracted product was 695 NTU, the content of reducing sugar was 3.025mg/mL, the yield of clouding agent（5.5°Bx） was 89.92%.

关 键 词：超微粉碎 酶解 锦橙 皮渣 混浊剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]