响应面复合酶法澄清南果梨汁及其饮料技术  

Optimization of composite enzyme clarification and beverage processing of Nanguo pear juice with response surface methodology

作　　者：吕长鑫[1] 刘苏苏[1] 李萌萌[1] 王小荟 焦天慧 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：《食品与发酵工业》2016年第5期159-166,共8页Food and Fermentation Industries

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：以南果梨为原料,对南果梨汁酶法澄清技术及其饮料配方进行研究。以褐变度和透光率为指标,在单因素试验的基础上,利用果胶酶和纤维素酶对南果梨汁进行澄清,通过Box-Behnken试验设计优化南果梨汁澄清工艺技术参数;以感官评价为指标,采用响应面法优化南果梨果汁饮料最佳配方。结果表明:在酶添加量0.25%,酶解时间105 min,酶比例4∶1和酶解温度45℃条件下,透光率为93.4%,澄清效果最佳;澄清型南果梨果汁饮料配方:17.47%南果梨汁、8.15%白砂糖、0.02%柠檬酸、0.08%苹果酸,口感最优。In this experiment,the enzymatic clarification technology and beverage fomular of Nanguo pear juice were studied. Pectinase and cellulase were used to clarify Nanguo pear juice and the technical parameters were optimized by single factor experiment and Box-Behnken design. the browning degree and light transmittance were chosen as indexes. Furthermore,the best formula of beverage was optimized by using response surface method on sensory evaluation. The results showed that the best light transmittance was 93. 4% when composite enzyme dosage,enzymolysis time,enzyme proportion and enzymolysis temperature were 0. 25%,105 min,4∶ 1 and 45℃,respectively. In addition,the beverage had the optimal flavor with 17. 47% Nanguo pear juice,8. 15% sucrose,0. 02% citric acid and0. 08% malic acid.

关 键 词：南果梨 酶法 澄清 响应面 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]