南果梨汁响应面复合酶法制取工艺优化  

Optimization technology of composite enzyme hydrolysis of Nanguo pear juice by response surface methodology

作　　者：刘苏苏[1] 吕长鑫[1] 李萌萌[1] 信维平[1] 石超[1] 王小荟 芦宇[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品工业科技》2016年第3期240-245,250,共7页Science and Technology of Food Industry

基　　金：辽宁省科技厅农业攻关计划项目(2011205001);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题项目(LNSAKF2011028)

摘　　要：本文以南果梨为原料,研究了复合酶法制取南果梨汁最优工艺。通过单因素实验研究复合酶添加量、酶解时间、果胶酶与纤维素酶配比和酶解温度对南果梨出汁率和可溶性固形物含量的影响;在此基础上,采用Box-Behnken实验设计法,优化复合酶酶解南果梨汁工艺参数,以提高南果梨出汁率和可溶性固形物含量。结果表明:在复合酶添加量0.15%、酶解时间119 min、酶比例3∶1、酶解温度42℃的条件下,南果梨出汁率达78.15%,与理论值77.42%基本相符(相对误差0.93%);与未经酶处理相比,出汁率提高了12.92%,可溶性固形物含量提高了1.72%。由实验结果可知,经复合酶酶解后南果梨出汁率和可溶性固形物含量等相关理化指标均有显著提高。Nanguo pear was used as raw material,the optimal technical process of complex enzyme extracting juice was researched.The effect of composite enzyme dosage,enzyme proportion,enzymolysis time and enzymolysis temperature on Nanguo pear juice yield and soluble solids content were studied respectively by single factor experiment.Based on the above results,in order to improve Nanguo pear juice yield and soluble solids content,complex enzyme enzymolysis processing parameters were optimized by Box- Behnken design method.The results showed that the optimal parameters were as follows： 0.15%,119 min,3 ∶ 1,42 ℃ for composite enzyme dosage,enzymolysis time,enzyme proportion,enzymolysis temperature,respectively. Under the condition,the juice yield was 78.15% with the relative error of 0.93% which was consistent with the prediction value 77.42% from response surface fitting equation with the relative error of 0.93%.Compared to the group without enzyme treatment,the juice yield and the soluble solid content were increased by 12.92% and 1.72%,respectively.From the test result,we got that related physical and chemical indicators such as juice yield and the soluble solids content could significantly increase after compound enzyme enzymolysis.

关 键 词：果胶酶 纤维素酶 南果梨 出汁率 响应面 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]