野生蓝莓混浊汁最佳酶解条件研究  

Study on Best Enzymatic Hydrolysis Condition on Wild Blueberry Fruit Juice

作　　者：叶万军[1] 

机构地区：[1]黑龙江省农业科学院园艺分院加工研究室,黑龙江哈尔滨150069

出　　处：《北方园艺》2015年第14期138-140,共3页Northern Horticulture

基　　金：黑龙江省农业科技创新工程资助项目(2014QN019)

摘　　要：以大兴安岭野生蓝莓为试材,通过单因素试验和正交实验确定了野生蓝莓混浊汁的最佳酶解条件,研究不同的果胶酶添加量、不同的酶解温度、不同的酶解时间条件对野生蓝莓混浊汁出汁率、抗坏血酸(维生素C)含量、总糖、总酸、可溶性固形物含量的影响。结果表明:确定野生蓝莓最佳酶解工艺条件为果胶酶添加量0.25%,酶解温度50℃,酶解时间2h。Taking wild blueberries as test materials,single factor test and orthogonal test was used to determine the optimum enzymatic hydrolysis conditions of wild blueberry cloudy juice.The effect of different dosages,different pectinase enzymolysis temperature,different enzymolysis time conditions on the wild blueberry juice yield,the contents of vitamin C,total sugar,total acid,soluble solids content were studied.The results showed that the total identified wild blueberry optimum enzymolysis conditions were：adding 0.25%pectinase,enzymolysis temperature was 50℃,hydrolysis time 2hours.

关 键 词：野生蓝莓 果胶酶 出汁率 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]