果胶酶用于制取德庆贡柑果汁的优化工艺研究  

Study on Optimized Process of the Produce of Deqing Tribute Orange Juice with Pectinase

作　　者：刘功良[1] 陶嫦立 白卫东[1] 赵文红[1] 刁素琴[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东药学院生命科学与生物制药学院,广东广州510006

出　　处：《安徽农业科学》2011年第13期7699-7700,7702,共3页Journal of Anhui Agricultural Sciences

基　　金：国家星火计划项目(2010GA781001);广东省科技计划项目(2006B20701007);广州市科技计划项目(2009C6-I051)

摘　　要：[目的]研究德庆贡柑果汁生产的最佳酶解工艺条件。[方法]采用果胶酶制取德庆贡柑果汁,通过单因素试验和正交优化试验研究酶量、酶解时间、酶解温度、酶解pH 4个因素对德庆贡柑出汁率的影响。[结果]在酶添加量0.06%、酶解时间2.5 h、酶解温度45℃、酶解pH 4.0的最佳工艺条件下,德庆贡柑的出汁率最高可达到70.03%。[结论]该研究为德庆贡柑果汁的深加工奠定了基础。[Objective]The research aimed to study the best processing of enzyme reaction in the produce of Deqing Tribute Orange juice.[Method]The influence factors of the produce of Deqing Tribute Orange juice by pectinase were studied,and the enzyme reaction conditions were optimized by mono-factor and orthogonal experiments.[Result]The results showed that the optimum reaction condition parameters were 0.06% pectinase,at 45 ℃ and pH 4.0 for 2.5 h.And the highest juice yield was 70.03%.[Conclusion]This research could provide scientific basis for the further processing of the produce of Deqing Tribute Orange juice.

关 键 词：德庆贡柑 果胶酶 出汁率 

分 类 号：S37[农业科学—农产品加工]