微波协同果胶酶提高哈密瓜出汁率的研究  

Improving juice yield of cantaloupe with microwave synergistic pectinase

作　　者：李超[1] 王乃馨[1] 陈尚龙[1] 陈丹[1] 殷姣[1] 雷文平[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品科技》2015年第7期77-80,共4页Food Science and Technology

基　　金：国家科技富民强县专项行动计划项目(BN2012102);国家星火计划项目(2014GA690105);徐州工程学院青年项目(XKY2014321)

摘　　要：提高出汁率是哈密瓜饮料加工过程核心技术之一,处理不好直接影响原料利用率和产品品质。以哈密瓜为原料,首先优化考查微波功率、微波时间、果胶酶用量、酶解温度和酶解时间对出汁率的影响,然后在此基础上采用Box-Behnken试验设计与分析优化微波协同果胶酶提高哈密瓜出汁率的工艺参数。试验结果表明:微波协同果胶酶提高哈密瓜出汁率的最佳工艺参数为微波功率为中档、微波时间93 s、果胶酶用量0.04%、酶解温度40.8℃和酶解时间106.2min,此时出汁率为84.97%。Improving juice yield was one of the core technology of cantaloupe beverage processing.If it was not well managed,the results would directly affect the utilization rate of raw materials and product quality.Cantaloupe as raw materials,the optimal technological parameters of juice yield of cantaloupe were firstly optimized with microwave synergistic pectinase.The effects of microwave power,microwave time,pectase dosage,enzymolysis temperature and enzymolysis time on juice yield of cantaloupe were investigated.And then,the technology parameters of juice yield of cantaloupe with microwave synergistic pectinase were optimized by Box-Behnken experiment design and analysis.The result showed that the optimized conditions were following：microwave power intermediate rail,microwave time 93 s,pectase dosage 0.04% ,enzymolysis temperature 40.8 ℃ and enzymolysis time 106.2 min.Under these conditions,the highest juice yield of cantaloupe was 84.97% .

关 键 词：微波协同果胶酶 哈密瓜 出汁率 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]