响应面法优化青柠汁的果胶酶澄清工艺  

Optimization of Lime Juice Clarification Treated with Pectinase by Response Surface Methodology

作　　者：李素清[1] 秦文[1] 杨雨薇[1] 刘世欢[1] 王艳[1] 廖梦霞[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《饮料工业》2015年第2期39-43,共5页Beverage Industry

摘　　要：以青柠为主要原料,利用响应面法对青柠汁的果胶酶澄清的主要工艺参数进行优化。在单因素实验基础上选取实验因素和水平,采用Box-Benhnken试验设计,以透光率为响应值,考察了果胶酶添加量、酶解p H、澄清时间及澄清温度对青柠汁澄清效果的影响,并建立了数学模型。结果表明,果胶酶澄清青柠汁工艺的最佳参数为果胶酶添加量0.09g/100m L,酶解p H4.44,澄清时间1.39h,澄清温度49.61℃,在此条件下,青柠汁透光率可达93.36%,与预测值93.18%接近,说明根据Box-Benhnken模型并采用响应面分析法得到的果胶酶澄清青柠汁优化工艺可行。The main process parameters of lime juice clarification treated with pectinase were optimized by response surface methodology. According to single-factor experiments and Box-Behnken experimental design were carded out to investigate the effects of the amount of added peetinase, pH, settling time and temperature on the clarification of lime juice, and were established the mathematical model. Results showed that the lime juice transmittance of 93.36% was obtained when 100mL of lime juice was treated for 1.39h by adding 0.09g pectinase at pH4.44 and 49.61~C, which was close to the model predicted value of 93.18%. Therefore, the Box-Benhnken model and response surface analysis for lime juice clarification by pectinase are accurate and reliable.

关 键 词：青柠汁 果胶酶 澄清 响应面法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]