酶处理对菠萝果汁提取率的影响研究  

Study on the effects of Enzyme Pretreatment on Extraction Rate of Pineapple Juice

作　　者：林慧[1] 王维民[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《农产品加工（创新版）（中）》2009年第4期40-42,共3页Farm Products Processing

摘　　要：以巴厘品种菠萝为原料提取果汁。采用正交试验法研究了果胶酶和纤维素酶的酶用量、酶比例、酶解温度以及酶解时间对菠萝果汁提取率的影响。结果表明,在酶用量0.005%,酶比例2∶1,酶解温度50℃,酶解时间120min的条件下,菠萝果汁提取率可达50.16%。The pineapple produced in Zhanjiang as the raw material and the single factor tests and orthogonal test were used to study the effects of enzyme pretreatment on extraction rate of pineapple juice. The results showed that pineapple pulp treated with 0.005% pectinase, the ratio of the two enzyme （pectiuase：cellulase） 2 ： 1, at 50℃, nature pH for 120 min, the final yield of pineapple juice could be reached to 50.16%.

关 键 词：菠萝果汁 酶处理 果胶酶 纤维素酶 提取率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]