超声波协同果胶酶提高胡萝卜出汁率的研究  

Improvement of carrot juice yield by ultrasonic synergistic pectinase

作　　者：陈尚龙[1] 李超[1] 王乃馨[1] 匡建[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》2016年第4期120-124,共5页Food Science and Technology

基　　金：国家星火计划项目(2013GA690417)

摘　　要：提高出汁率是胡萝卜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。以胡萝卜为原料,首先优化考查超声功率、超声时间、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超声波协同果胶酶提高胡萝卜出汁率的工艺参数。试验结果表明:超声波协同果胶酶提高胡萝卜出汁率的最佳工艺参数为超声功率200 W、超声时间31.25 min、果胶酶用量0.043%、酶解温度49.2℃和酶解时间2.5 h,此时出汁率达最大值53.01%。To improve juice yield was one of the core technology of carrot beverage processing.If it was not well managed,the results would directly affect the utilization rate of raw materials and product quality.Carrot as raw materials,the optimal technological parameters of juice yield of carrot were firstly optimized with with ultrasonic synergistic pectinase.The effects of ultrasonic power,ultrasonic time,pectase dosage,enzymolysis temperature and enzymolysis time on juice yield of carrot were investigated.And then,the technology parameters of juice yield of carrot with ultrasonic synergistic pectinase were optimized by Box-Behnken experiment design and analysis.The result showed that the optimized conditions were following： ultrasonic power 200 W,ultrasonic time 31.25 min,pectase dosage 0.043%,enzymolysis temperature 49.2 ℃ and enzymolysis time 2.5 h.Under these conditions,the juice yield of carrot is 53.01%.

关 键 词：超声波协同果胶酶 胡萝卜 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]