籽瓜原汁澄清工艺优化  

Optimization the clarification process of seed melon juice

作　　者：李芸[1] 杨海燕[1,2] 杨玉荣[1] 丁豪[1] 王文君[1] 童莲花 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830000 [2]新疆果品加工与保鲜工程技术研究中心,乌鲁木齐830000 [3]新疆源森农业开发有限公司,乌鲁木齐830000

出　　处：《食品科技》2015年第6期76-81,共6页Food Science and Technology

摘　　要：利用籽瓜副产物制备籽瓜原汁,对籽瓜原汁澄清工艺进行研究。由单因素和响应面试验结果得出:采用复合酶较单一酶澄清籽瓜原汁能有效提高其透光率。复合酶加工籽瓜原汁澄清汁最佳工艺条件为:果胶酶添加量0.05%、纤维素酶添加量0.07%、时间1 h、温度51℃,在此条件下,得到籽瓜清汁透光率98.8%。Using the seed melon byproducts to make into seed melon juice, researching on the processing of clarification on seed melon juice. The single factor and response surface methodology showed that using complex enzyme clarified can effectively increase the transmittance than using single enzyme. The optimum process conditions of compound enzyme processing seed melon clarified juice was determined： pectJnase usage 0.05%, cellulase usage 0.07%, time 1 h, and temperature 51 ~C, the transparency was 98.8% after clarification.

关 键 词：籽瓜原汁 果胶酶 纤维素酶 澄清 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]