脱色酶制剂SCL在苹果汁中的应用试验  

Enzymatic Hydrolysis Conditions and Application of Color Reduction Enzyme SCL in Apple Juice

作　　者：严勃[1] 夏秋敏[1] 田子卿[1] 邓红[1] 韩瑞[1] 郭玉蓉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2011年第6期17-19,30,共4页Farm Products Processing

基　　金：农业部苹果产业体系项目(nycytx-08);西安市科技局创新支撑计划项目(NC08011)

摘　　要：探讨了脱色酶制剂SCL(seb color light)应用于苹果汁的工艺条件,并与果胶酶DP100,DP200联合使用进行酶解试验,分析了酶解前后苹果汁各项指标的变化。SCL单因素试验结果表明,最佳酶解条件为:酶用量400×10-6,酶解时间90 min,酶解温度22℃;通过与常规的脱色剂(0.02%VC+0.044%NaCl)比较发现,SCL效果明显优于后者。联合酶解试验说明,脱色酶SCL与果胶酶DP100,DP200联合使用脱色效果会更好。该试验获得的最佳处理方法是:巴氏杀菌+DP100+SCL。脱色酶制剂SCL,果胶酶DP100及DP200对苹果汁加工均很有效,是实际可用的优质酶产品。The Enzymatic hydrolysis conditions of the advance enzyme SCL （seb color light） applied in apple juice are studied. The pectinase DP100 and DP200 are used together with decoloring enzyme SCL in enzymatic hydrolysis experiments, and the indexes of apple juice before and after enzymatic hydrolysis are analyzed. The results of single factor experiment show that the optimum enzymatic hydrolysis conditions are： the amount of SCL 400 ppm, time 90 min, temperature 22 ~C. Compared with the conventional decoloring products （0.02% VC ＋ 0.044% NaCl）, the effect of SCL is better than the latter obviously. Through combined enzymatic hydrolysis experiment, the greater effects could be get while the SCL, pectinase DP100 and DP200 are used together. The results also show that the best decoloring processing method is pasteurizing （90℃ , 3 min） ＋ DP100＋SCL. In a word, SCL, pectinase DP100 and DP200 could be used in apple juice processing.

关 键 词：脱色酶制剂SCL 果胶酶 苹果汁 酶解 

分 类 号：TS202.3[轻工技术与工程—食品科学]