白萝卜澄清汁的酶解工艺  

Study on enzymatic maceration processing of radish juice

作　　者：肖东海[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第14期216-219,223,共5页Science and Technology of Food Industry

摘　　要：以白萝卜为原料,采用双酶法酶解工艺,在单因素实验的基础上,采用正交实验设计,研究白萝卜澄清汁的酶解工艺。结果表明,白萝卜澄清汁的最佳酶解工艺为:果胶酶添加量0.2g/kg,纤维素酶添加量0.6g/kg,pH5.0,酶解温度45℃,酶解时间80min。在此工艺条件下生产的白萝卜澄清汁的出汁率为80.13%,透光率为89.2%。The radish was used as raw material,and was hydrolysed by pectinase and cellulase. The enzymatic maceration parameters were investigated by single-factor experiment and orthogonal design. Results indicated that the optimal enzymatic maceration conditions were as follows .. pectinase concentration 0.20g/kg,cellulase concentration 0.60g/kg,pH5.0, hydrolysis temperature 45℃, and hydrolysis time 80min. Under these conditions, the iuice yield was 80.13% and transmittance was 89.20%

关 键 词：白萝卜 澄清汁 果胶酶 纤维素酶 酶解 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]