哈密大枣酶解特性研究  

Study on emzymatic speciality of hami jujube juice

作　　者：杨清香[1] 葛亮[1] 潘锋[1] 孙来华[1] 

机构地区：[1]新疆轻工职业技术学院,乌鲁木齐830021

出　　处：《食品科技》2010年第7期148-150,共3页Food Science and Technology

基　　金：新疆维吾尔自治区高校科研计划重点项目(XJEDU2008I48)

摘　　要：研究了哈密大枣果醋加工过程中的酶解工艺,通过单因素实验与正交实验分析了酶添加量、酶解温度、pH和酶解时间对出汁率的影响,得出最佳工艺条件是:酸性果胶酶0.06%,酶解温度为45℃,酶解时间为1.0h,pH3.5。在此参数下酶解得到的出汁率高达94.67%。The enzymolysis in the processing of hami jujube vinegar was studied.Single factor and orthogonal test was designed to study the effects of enzyme quantity,reaction temperature,pH and time of enzyme processing on juice yield.The result showed that the optmium conditions were aditic pectase usage 0.06%,temperature 45 ℃,time 1.0 h,pH3.5 respectively.The juice yield could reach 94.67% under this condition.

关 键 词：哈密大枣 酶解 酸性果胶酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]