果胶酶酶解红枣制汁工艺的研究  

Study on Preparation Process of Jujube Juice with Pectinase Enzymolysis

作　　者：陆健康[1] 郑晓冬[2] 李述刚[1] 钟玮迪 艾明艳[1] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]中华全国供销合作总社济南果品研究院,山东济南250014

出　　处：《中国果菜》2015年第2期15-19,共5页China Fruit & Vegetable

基　　金：塔里木大学校长基金(TDZKSS201205)

摘　　要：以红枣为原料,采用果胶酶酶解浸提的方法制备红枣汁。以红枣汁可溶性固形物含量为参考指标,通过单因素试验和正交试验,研究了果胶酶添加量、酶解时间、酶解温度和p H值对枣汁浸提效果的影响。结果表明,最佳酶解工艺如下:果胶酶添加量为0.3%,酶解时间为4h,酶解温度为55℃,最适p H值为3.5,此工艺条件下所获得的红枣汁可溶性固形物含量为15.87%,所得红枣汁枣香浓郁,无苦味,颜色红亮,稳定性好。In this paper, using jujube as method was studied. The effect of pec value on the soluble solids content wa raw materials, the preparation process of jujube juice by pectinase extraction tinase addition amount, enzymolysis time, enzymolysis temperature and pH parameters were： pectinase addition amount 0.3%, enzymolysis Under these optimal preparation conditions, the soluble solids flavor and color. time 4h, enzymolysis temperature 55℃ and pH 3.5. content of jujube juice was 15.87% with excellent

关 键 词：红枣汁 果胶酶 酶解 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]