酸橙汁苦味去除工艺优化  

Optimization of the Debittering Technology of Sour Orange Juice by Enzyme

作　　者：刘伟[1,2] 单杨[1] 李高阳[1] 张群[1] 苏东林[1] 付复华[1] 

机构地区：[1]湖南省农业科学院湖南省农产品加工研究所,长沙410125 [2]中南大学隆平分院,长沙410125

出　　处：《中国食品学报》2015年第12期134-142,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：公益性行业科研专项(201303076);科技部"863"项目(2011AA100804)

摘　　要：酸橙出汁率高,营养丰富,具有浓郁的橙类特有香味。然而其强烈的苦味限制了对它的综合开发利用。酸橙的苦味物质主要是柚苷,而柠檬苦素的含量较少。本文采用二次通用旋转组合设计研究柚皮苷酶对酸橙汁的脱苦工艺,并对建立的数学模型进行规划求解及试验验证。结果表明:最佳工艺条件为酶用量0.69 g/L、酶解95min、果汁p H 4.5、温度51℃。经验证,在此条件下,酸橙汁脱苦率(95.073±0.627)%(n=3),与理论值95.70%基本一致。该回归模型可较好地预测酸橙汁的酶法脱苦率。Sour orange has many characteristics, such as high yield of orange juice, rich in nutrition, unique type of orange flavor. However, its strong bitter taste limits its comprehensive development and utilization. The bitter substance in sour orange juice is mainly naringin, and the content of limonin is very few. Therefore, the effect of naringinase on the debittering of sour orange juice was studied according to a current, rotational and combinational design of quadratic regression. Then, one quadratic regression model for the debittering rate was established, the enzyme hydrolysis conditions were optimized by using above model and the optimized results were verified by experiments. Results showed that the optimized naringin hydrolysed conditions for obtaining maximum rate of debittering were naringinase usage 0.69 g/ L, incubation time 95 min, pH value 4.5, the temperature 51 ℃. Under the optimized conditions, the experimental value of the debittering rate was （95.073±0.627）% （n=3）, which was close to the estimated value 95.70% attained by using regression model. This model can be used to predict the experiment results well.

关 键 词：酸橙汁 苦味 响应面法 数学模型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]