两次压榨与酶解结合提取菠萝果汁工艺技术研究  

Combined Application of Twice-extrusion and Enzymatic Technology for Extraction of Pineapple Juice

作　　者：徐莉珍[1] 李远志[1] 楠极[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2009年第4期431-434,共4页Modern Food Science and Technology

摘　　要：本文研究了果胶酶和纤维素酶对菠萝出汁率的影响。最适工艺条件为:果胶酶(活力单位为353.13U/mL)用量为0.05%,纤维素酶(活力单位为10000U/g)用量为0.025%,时间为1h,温度为35℃。同时对不同提汁工艺对菠萝渣出汁率的影响进行了研究,确定二次压榨与酶处理结合提汁法可以提高出汁率15.94%。The effects of pectinase and celluase on the enzymatic extraction of pineapple juice were studied by single factor design and the best enzymatic extraction conditions were determined through orthogonal experiment as follows： pectinasedosage of 0.05% （V/m）, celluase dosage of 0.025%（w/w）, extraction time of 1 h and extraction temperature of 350C. Studies of different extraction technologies showed that combined application of twice-extrusion and enzymatic extraction could improve the pineapple juice yield by 15.94%.

关 键 词：菠萝渣 果胶酶 纤维素酶 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]