酶法制取南瓜汁的工艺研究  

Study on technology for enzymatic extraction of pumpkin juice

作　　者：徐雅琴[1] 崔崇士[1] 许英一[2] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]齐齐哈尔大学,黑龙江齐齐哈尔161006

出　　处：《饮料工业》2007年第2期23-26,共4页Beverage Industry

基　　金：黑龙江省科技攻关计划项目(GB04B405-03)

摘　　要：为提高南瓜的出汁率和营养物质含量,采用混合酶法制备南瓜汁。首先进行了单因素试验,确定了果胶酶、纤维素酶、糖化酶各自酶添加量、最适pH、温度和时间。然后采用L(934)正交试验,确定了混合酶的最佳配比为果胶酶0.03%、纤维素酶0.7%、糖化酶0.04%;在此基础上,通过L(934)正交试验,得到混合酶解最佳工艺参数为体系pH4.5、温度50℃、时间3h。在此最佳酶解条件下,获得出汁率为88.4%、总糖含量为原料重量的24.13%、可溶性固形物含量为11.48%的南瓜汁。The technology for die enzymatic extraction of pumpkin juice was studied in order to raise juice yield and increase the content of nutrients. Firstly, the optimal dosages of pectinase, cellulase and glucomnylase, pH, temperature and time were determined through the single factor test. Then, the optimum ratios of pectinase 0.03%, cellulase 0.7% and gluconmylase 0.04%. were found out through the L9（3^4） otthogonal test. The best technological parameters of mixed enzymolysis were obtained as pH 4.5, 50℃ and 3 h through the L9（3^4） orthogonal test. On this condition, the jthce yield was 88.4.%, the content of total sugar was 24.13% and the content of soluble solids 11.48%.

关 键 词：南瓜法 混合酶解 制汁工艺 混合酶法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]