果胶酶处理蔗汁西瓜皮混合浆料的工艺条件优化  

Optimization of Sugarcane Juice and Watermelon Peel Mixture Treated with Pectinase

作　　者：余精中[1] 李岩[1] 周晓薇[1] 李红[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《四川食品与发酵》2008年第6期36-39,共4页Sichuan Food and Fermentation

摘　　要：本文通过单因素对比试验初步确定了果胶酶处理蔗汁-西瓜皮混合果浆料的较适工艺条件;然后通过正交实验进一步优化了工艺参数,确定了果胶酶处理蔗汁-西瓜皮浆的最佳工艺组合为:pH为3.0,温度为55℃,果胶酶用量(m/m)为0.30%,酶解时间为3h。The process conditions about dealing sugarcane juice and watermelon peel mixture with pectinase was determined by single-factor comparison tests. Best technical parameters were studied through multi-factor orthogonal experiments as follows： pH 3.0, temperature 55℃, pectinase dosage 0.30% and digesting 3h.

关 键 词：蔗汁 西瓜皮 果胶酶 酶解 工艺优化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]