果胶酶处理对番茄出汁率的影响研究  

Influence of Pectinase Treatment on the Yield of Tomato Juice

作　　者：吴庆智[1] 毛晓英[2] 马慧丽[2] 马殷刚 Wu Qinzhi et al(Shennei Food Limited Company, Shihezi Development Zoon, Shihezi 832000, China)

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000 [2]石河子大学食品学院,新疆石河子832000 [3]新疆新建番茄制品有限公司,新疆博湖841403

出　　处：《安徽农学通报》2017年第2期73-75,81,共4页Anhui Agricultural Science Bulletin

基　　金：新疆农二师工业及高新技术科技攻关与成果转化计划(2015GYGG04)

摘　　要：该文以番茄为原料,出汁率为指标,采用添加果胶酶的方式进行研究,通过单因素试验和响应面分析法确立番茄汁的最佳酶解工艺参数,结果表明:因素影响顺序依次为酶添加量>酶解时间>酶解温度。果胶酶处理优化工艺参数为酶解温度55℃、酶解时间70min、酶添加量0.04%,此时番茄的出汁率为51.1%。Tomatoes were as raw material and the juice rate was as the index.The best digestion process parametersof tomato juice were established through the single factor tests and response surface analysis method.The resultsshowed that the factors affect the sequence was：the adding quantitydigestion timeenzyme solution temperature.Optimized the process parameters by pectinase treatment were：the enzyme solution temperature of 55℃,70 min di-gestion time,adding amount of 0.04%,tomato juice yield of 51.1%.

关 键 词：番茄 出汁率 果胶酶 响应面分析 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]