果胶酶用于制取脐橙果汁的优化工艺研究  

Study on Optimized Process on Producing Navel Orange Juice with Pectinase

作　　者：刘功良[1] 陶嫦立 白卫东[1] 赵文红[1] 陈伟[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14期8590-8591,共2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]研究果胶酶制取脐橙果汁的优化工艺。[方法]采用果胶酶制取脐橙果汁,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个因素对脐橙出汁率的影响。[结果]在酶添加量0.06%、酶解时间0.5 h、酶解温度45℃、酶解pH 4.0,脐橙的出汁率最高可达到53.93%。[结论]该研究结果为脐橙果汁的深加工奠定了基础。[Objective]The research aimed to study the optimized process on producing Navel orange juice with pectinase.[Method]The influence factors of producing Navel orange juice by pectinase were studied.And the enzyme reaction was 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 0.5 h.The highest juice yield could reach 53.93%.[Conclusion]This research could provide scientific basis for the deep production of Navel orange juice

关 键 词：脐橙 果胶酶 出汁率 

分 类 号：S37[农业科学—农产品加工]