复合酶制剂在混浊苹果汁加工中的应用  

Application of Enzymes in Production of Cloudy Apple Juice

作　　者：刘莹[1] 王璋[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2007年第9期164-168,共5页Food and Fermentation Industries

摘　　要：采用果胶酶、纤维素酶、半纤维素酶3种商业酶制剂复合生产苹果混汁。通过正交实验得出苹果在自然pH下酶解制取苹果混汁的最佳工艺参数:果胶酶制剂用量为0.10%(w/w)、纤维素酶制剂用量为0.005% (w/w)、半纤维素酶制剂用量为0.007%(w/w)、酶解时间40min、酶解温度50℃.并将该条件下制得的混汁与传统压榨法得到的相比较,发现利用酶法生产苹果混汁,不但提高了出汁率,而且混浊稳定性也明显增加,色泽也得到了改善。Commercial enzymes preparation （cellulase, pectinase and xylanase） had been compounded to produce cloudy apple juice. Ey the orthogonal experiment, the optimum enzymolysis conditions＇were determined as follows, pectinase 0. 10%, cellulase 0. 005%, xylanase 0. 007%, enzymolysis time 40 min, and enzymolysis temperature 50℃ at natural pH. Compared with cloudy juice produced by mechanical method, the yield of juice produced with enzymes was enhanced greatly. Moreover, the cloud stability and color of enzyme extracted juice were improved.

关 键 词：苹果混汁 复合酶制剂 正交实验 混浊稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]