酶法制备海棠果汁的酶解条件优化研究  

Optimization of enzymatic hydrolysis conditions for crabapple juice with pectinase

作　　者：司更花 刘圣鹏 冯文娟 

机构地区：[1]黄河三角洲京博化工研究院有限公司,山东滨州256500

出　　处：《中国酿造》2015年第5期115-117,共3页China Brewing

基　　金：山东省科技发展计划项目(2013YD21001)

摘　　要：以海棠果为原料,采用正交试验分析不同酶解条件对海棠果果汁出汁率的影响,获得最佳的酶解条件。结果显示,在果胶酶添加量为0.02%,酶解时间120 min,酶解温度45℃的条件下,海棠果出汁率最高,达到40%,与未加果胶酶处理的试验相比,出汁率提高了52个百分点。Using crabapple as the experiment material, and the effects of different enzymolysis condition on crabapple juice yield was analyzed by orthogonal tests, to obtain the optimum process conditions. The results showed that the optimum enzymolysis condition was pectinase 0.02%, time 120 min and temperature 45℃. The highest juice yield was attained to 40%, which was increased 52 percentage points compared with the blank test.

关 键 词：海棠果 果胶酶 澄清果汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]