酶法提高草莓出汁率的工艺优化  

Optimization of Technology for High Extraction Rate of Juice from Strawberry by Enzyme Method

作　　者：李静燕[1,2] 杨玉玲[2] 李春阳[1] 刘文旭[1] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《江西农业学报》2011年第9期155-158,共4页Acta Agriculturae Jiangxi

基　　金：2010年江苏省农业科技自主创新重点项目[CX(10)231]

摘　　要：采用单一果胶酶处理草莓,通过正交试验优化酶解工艺,当加酶量0.04%、pH 4.0、酶解温度40℃、酶解时间60min时,草莓出汁率最高,为91.21%,比对照组(直接挤压榨汁)提高29.97%。采用复合酶(果胶酶、纤维素酶、木聚糖酶、β-葡聚糖酶)处理,草莓出汁率比对照组(直接挤压榨汁)提高30.94%,比单一果胶酶处理提高0.97%,复合酶解最佳条件为:果胶酶添加量0.04%、纤维素酶添加量0.03%、木聚糖酶添加量0.02%、β-葡聚糖酶添加量0.04%、酶解温度40℃p、H 4.0、酶解时间60 min。The strawberries were treated with pectinase alone,and their enzymolysis technology was optimized through the orthogonal experiments,when the amount of the added pectinase was 0.04%,pH-value was 4.0,enzymolysis temperature was at 40 ℃,and enzymolysis time was 60 min,the highest juice extraction rate（91.21%） was gotten,which was 29.97% higher than that of the control group（directly squeezing the juice）.When the strawberries were treated with compound enzymes（pectinase,cellulose,xylanase and β-glucanase）,the juice extraction rate was 30.94% higher than that of the control group,and 0.97% higher than that of alone pectinase treatment.The optimum conditions of complex enzymolysis were pectinase 0.04%,cellulose 0.03%,xylanase 0.02%,β-glucanase 0.04%,enzymolysis temperature 40 ℃,pH-value 4.0 and enzymolysis time 60 min.

关 键 词：草莓出汁率 酶解工艺 果胶酶 复合酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]