不同酶及其处理对酸枣破核率的影响  

Influence of Pretreatment by Different Enzyme on Stoned Rate of Wild Jujube

作　　者：韩克勤[1] 梁肖[1] 张明春[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院制药工程系,天津市食品生物技术重点实验室,天津300314

出　　处：《保鲜与加工》2009年第3期30-32,共3页Storage and Process

基　　金：天津市科委科技支撑计划项目(07ZCKFNC00300)

摘　　要：应用纤维素酶、果胶酶以及纤维素酶与果胶酶复合酶的不同酶解温度及时间对酸枣核进行前处理比较。结果表明,纤维素酶与果胶酶的复合酶前处理效果相对最好,最佳工艺条件为:固液比1:2,酶解温度50℃,酶解时间3h,再干燥核,机械法破核。与传统工艺比较,复合酶前处理后再用机械法破核,比只用机械法破核的传统工艺,一次性破核率提高50%以上。Pretreatment seed of wild jujube by eellulase and pectic enzyme at different enzymolysis times and temperatures are studied. The result showed that, the pretreatment by enzyme complex of cellulase and pectic enzyme is the best. The optimum technological condition were as follows： solid to liquid ratio is 1：2, temperature 50℃, enzymolysis time 3 h. After the enzymolysis, dryness and breaking up by mechanical process. Stoned rate of wild jujube seed by pretreatment of the enzyme complex of cellulase and pectic enzyme is 50% higher than the traditional technology which breaking up only by mechanical process.

关 键 词：酸枣 纤维素酶 果胶酶 破核率 

分 类 号：S665.1[农业科学—果树学]