超声波辅助碱液-酶解法对柚皮脱苦效果的研究  

Study on effect of debittering shaddock peel by ultrasound-assisted alkaline solution-enzymolysis method

作　　者：娄潇雨 童群义[1] 

机构地区：[1]江南大学食品学院,江苏无锡214112

出　　处：《食品工业科技》2017年第13期206-211,共6页Science and Technology of Food Industry

摘　　要：在柚皮产品深加工中,为了使柚皮达到更好的脱苦效果,以柚皮脱苦率为指标,采用超声波辅助碱液-酶解法对柚皮进行脱苦。经单因素和正交实验得出超声波辅助碱液法优化工艺条件为:料液比1∶30(g/m L),超声时间20 min,超声温度55℃,超声功率120 W,所得脱苦率为75.31%。在超声波优化基础上,通过响应面优化实验对柚皮进行柚苷酶酶解处理,其优化条件为:酶添加量0.15%,酶解温度52℃,酶解p H4.1,酶解时间36 min,所得柚皮脱苦率为90.14%。此方法与传统柚苷酶酶解法相比,具有更高的脱苦效率。The ultrasound-assisted alkaline solution-enzymolysis method,which used removal rate of naringin as the index, was studied to get better debittering effect in the further-processing product of shaddock peel. By single factor experiment and orthogonal experiment,the results showed that the optimum treatment conditions of ultrasound-assisted alkaline solution were obtained as follows ： material- to- liquid ratio 1 ： 30 （g/mL） , ultrasonic treatment time 20 min, ultrasonic temperature 55 ℃ , ultrasonic power 120 W.Under these optimum conditions, the removal rate of naringin was 75.31% .On this basis, by response surface design,the results showed that 90.14% removal rate of naringin was achieved through the use of naringinase at 0.15% , dosage for 36 rain, pH4.1 and 52 ℃ .The results of this study indicated that the ultrasound-assisted alkaline solution- enzymolysis method was more effective compared with the traditional naringinase enzymolysis method.

关 键 词：超声波 柚苷酶 柚皮 脱苦 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]