复合酶法生产红枣澄清汁工艺研究  

Study on the production of jujube clarified juice by complex enzymatic method

作　　者：赵光远[1] 常杨[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001

出　　处：《郑州轻工业学院学报（自然科学版）》2013年第3期5-8,共4页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金："十二五"国家科技支撑计划项目(2012BAD361307);河南省教育厅科技创新团队项目

摘　　要：以红枣为原料,研究了采用酶解法制备红枣澄清汁的工艺参数.单因素和正交实验结果表明:采用复合酶较单一酶酶解红枣能有效提高红枣汁出汁率和可溶性固形物合量;复合酶加工红枣澄清汁的最佳工艺条件为:纤维素酶∶果胶酶质量配比为1∶3,加酶量为底物质量的0.020%,酶解时间为2 h,酶解温度为50℃.在此条件下,红枣汁的出汁率为84.0%,可溶性固形物含量为12.8%.With jujube as raw materials, the process parameters of jujube clarified juice by enzyme hydrolysis method were studied. The single factor and orthogonal test results showed that using complex enzyme hydrolysis can effectively increase the rate of jujube juice and soluble solid content than using single enzyme. The optimum process conditions of compound enzyme processing jujube clarified juice was determined：the ratio of enzyme mixture（cellulase： pectinase） is 1：3 ,the amount of enzyme 0.020% of substrate weight, 2 h of operating time and 50 ℃ of enzymatic hydrolysis temperature. Under these conditions,juice yield of jujube juice is 84.0% , soluble solids content of jujube juice is 12.8%.

关 键 词：红枣澄清汁 酶解 纤维素酶 果胶酶 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]