微波协同果胶酶提高桃出汁率的研究  

Study on Improving Juice Yield of Peach with Microwave Synergistic Pectinase

作　　者：陈尚龙[1] 王乃馨[1] 李超[1] 陈丹[1] 殷姣[1] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000

出　　处：《食品工业》2015年第12期37-39,共3页The Food Industry

基　　金：国家星火计划项目(2013GA690417);江苏省高校自然科学研究项目(13KJD550006);徐州工程学院青年项目(XKY2014321)

摘　　要：提高出汁率是桃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。以桃为原料,首先优化考察微波功率、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正交试验设计与分析优化微波协同果胶酶提高桃出汁率的工艺参数。结果表明,微波协同果胶酶提高桃出汁率的最佳工艺参数为:微波功率为中档、微波时间90 s、果胶酶用量0.04%、酶解温度50℃和酶解时间60 min,此时出汁率为84.61%。Improving juice yield was one of the core technology of peach beverage processing. If it was not well managed, the results would directly affect the utilization rate of raw materials and product quality. With peach as raw materials, the optimal technological parameters of juice yield of peach were firstly optimized with with microwave synergistic pectinase. The effects of microwave power, microwave time, pectase dosage, enzymolysis temperature and enzymolysis time on juice yield of peach were investigated. And then, the technology parameters of juice yield of peach with microwave synergistic pectinase were optimized by orthogonal experimental design and analysis. The result showed that the optimized condition was following： microwave power intermediate rail, microwave time 90 s, pectase dosage 0.04%, enzymolysis temperature 50 ℃ and enzymolysis time 60 min. Under these conditions, the highest juice yield of peach reached 84.61%.

关 键 词：微波协同果胶酶 桃 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]