果浆酶SEB MASH的酶解工艺及其应用研究  

Enzymatic Hydrolysis Conditions and Application of Mash Enzyme SEB MASH

作　　者：王小宏 田子卿[2] 韩瑞[2] 

机构地区：[1]天水长城果汁集团有限公司,甘肃天水741024 [2]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）》2012年第6期30-32,37,共4页Farm Products Processing

基　　金：甘肃省科技计划项目(1009NTGE032);农业部苹果产业体系(nycytx-08)

摘　　要：研究了印度Advance enzyme公司果浆酶(SEB MASH)应用于苹果浆的酶解工艺条件,对比分析了酶解前后苹果浆各项指标的变化情况。利用L1(645)正交试验,得到果浆酶SEB MASH的最佳酶解条件为:果浆酶用量0.015 g/100 g苹果浆、酶解时间30 min,酶解温度35℃,在此条件下苹果浆的出汁率为95.39%;酶解后苹果的出汁率比直接榨汁的出汁率(75.36%)提高了26.58%。酶解前后的对比分析结果表明,果浆酶SEB MASH有效地提高了苹果榨汁的出汁率,果胶含量以及果渣质量比酶解前分别降低了55.09%和67.6%,且果浆酶处理后果汁的透光率和色值均有较大提高。所以,果浆酶SEB MASH可有效用于苹果果浆,提高苹果加工的出汁率和生产能力。The India mash enzyme （SEB MASH） is applied in apple mash and the enzymatic hydrolysis conditions of mash enzyme are studied. The indexes of apple mash before and after enzymolysis with mash enzyme are analyzed. Through L16（45） orthogonal experiment, the optimum enzymatic hydrolysis combination is determined as follows： 0.015 g （per 100 g apple mash） mash enzyme at 35 ~C for 30 min, and the juice yield gets to 95.39%. Compared with direct pressing （the juice yield is 75.36%）, the juice yield increases 26.58%. At the same time, the results show that mash enzyme SEB MASH can improve the juice yield during the apple pressing process. After the enzymatic hydrolysis, the pectin content of apple mash and the weight of apple pomace reduce about 55.09% and 67.6% respectively. The transmittance and color value of filtered apple juice are greatly improved. In a word, SEB MASH can be used in apple mash and improve the apple juice yield.

关 键 词：果浆酶SEB MASH 苹果浆 酶解 应用 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]