果胶酶对番石榴出汁率的影响  

Effects of Pectinase on Juice Yield in Psidium guajava

作　　者：刘锴栋 黎海利 袁长春 王雁 周鲜娇 陈宝金 

机构地区：[1]岭南师范学院生命科学与技术学院,湛江524048

出　　处：《食品工业》2015年第6期176-179,共4页The Food Industry

基　　金：国家星火计划项目(2012GA780023;2013GA780081;2013GA780093;2013GA780080);广东省科技计划项目(2013B020304008);广东省科技创新项目(2013KJCX0124);湛江科技攻关计划项目(2012C0203;2013A30210;2011C3106019;2012C3102019);湛江师范学院科研创新团队资助项目(2013CXTD05);湛江师范学院博士启动项目(ZL09011)

摘　　要：为探索果胶酶对番石榴果浆的出汁率的影响,以廉江本地番石榴为试材,采用单一果胶酶酶解方法,研究果胶酶添加量、酶解温度及酶解时间三个因素对番石榴出汁率的影响。结果表明,酶解的最佳工艺为:酶添加量0.05%、酶解时间4 h、酶解温度为45℃。在此基础上进行验证试验,测得番石榴出汁率为81.54%,相比于未加果胶酶处理的空白试验,番石榴的出汁率提高了13.78%。The single pectinase was used to treat Lianjiang local guava to improve juice yield.The experiments investigated the effects of pectinase dosage,enzymatic hydrolysis temperature and time on the Psidium guajava juice yield.The results showed that the optimum condition was founded as follows：enzyme amount 0.05%,time of enzymolysis 4 h,enzymolysis temperature 45 ℃.On the basis of the optimum condition,verification test was conducted to determine the level of juice yield.The result was 81.54%,which was increased by 13.78%compared with the blank test.

关 键 词：果胶酶 番石榴 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]