血橙果肉渣糖蜜的果胶酶法制备工艺优化  

Preparation technology optimization of molasses from blood orange pulp by pectinase treatment

作　　者：彭雪娇[1] 曾小峰[2] 王华[1] 黄林华[1] 谈安群[1] 郭莉[1] 

机构地区：[1]西南大学柑桔研究所,中国农业科学院柑桔研究所,重庆400712 [2]重庆市农业科学院农产品贮藏与加工研究所,重庆401329

出　　处：《食品工业科技》2017年第4期220-224,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)项目(201503142-12)

摘　　要：本文以血橙榨汁后果肉渣为原料,利用果胶酶对水洗后果肉渣液中的果胶、细胞膜碎片等不溶性物质进行水解,以透光率为指标判断酶解效果,对果胶酶用量、酶解p H、酶解时间、酶解温度4个因素进行单因素实验,在此基础上利用L9(34)正交实验优化酶处理条件。果胶酶处理后,分别对酶解前后血橙果肉渣液制备糖蜜的浓缩速率和糖蜜产品的理化指标进行比较分析。结果表明最佳酶处理工艺条件为:果胶酶用量0.076 U/m L、酶解p H4.0、酶解时间1.5 h、酶解温度35℃;酶解后,血橙果肉渣液在浓缩末期的浓缩速率显著加快,制得的糖蜜产品中还原糖含量和纯度分别增加7.91%和2.99%,果胶含量和蛋白质含量分别降低81.25%和61.78%。Preparation technology of pectinase treatment to pectin and insoluble substances,such as cell membrane fragments,from blood orange pulp- wash liquid was optimized.The light transmittance,as index,was investigated with respect to pectinase dosage,p H,reaction time and temperature by single factor experiments and L_9（ 3~4） orthogonal experiments.After the pectinase treatment,the concentration rate of pulp- wash liquid and physical- chemical indexes of molasses products were analyzed and compared.The results showed that optimum conditions of pectinase treatment were amount of pectinase 0.076 U / m L,p H4.0,reaction time 1.5 h and temperature 35 ℃. At the end of concentration,the concentration rate of enzyme treated liquid was significantly accelerated.The reducing sugar content and purity of molasses made by enzyme treated liquid were respectively increased by 7.91% and 2.99%,while the content of pectin and protein were respectively decreased by 81.25% and 61.78%.

关 键 词：果胶酶 血橙果肉渣 浓缩速率 糖蜜 理化指标 

分 类 号：TS209[轻工技术与工程—食品科学]