蓝莓汁复合酶法制取工艺的优化研究  

Optimization Technology of Preparing Blueberry Juice by Compound Enzymolysis Method

作　　者：汪晓琳[1] 谷绒[1] 胡晓涛[1] 叶强 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《保鲜与加工》2017年第6期71-77,共7页Storage and Process

摘　　要：以蓝莓为原料,考察了复合酶添加量、复合酶配比、酶解温度、酶解时间4个因素对蓝莓出汁率的影响。在单因素试验的基础上,采用Box-Behnken响应面设计对复合酶酶解蓝莓汁的工艺参数进行进一步的优化。结果表明,复合酶法制取蓝莓汁的最佳工艺参数为:复合酶添加量0.20%,复合酶(果胶酶∶纤维素酶)配比3∶1(m∶m),酶解温度47℃,酶解时间84 min,该工艺条件下蓝莓出汁率达78.38%,与模型预测值78.54%相比,其相对误差约为0.20%,表明在蓝莓汁复合酶法制取过程中采用响应面试验设计对工艺参数进行优化是可行的。Blueberry was used as raw material, and the compound enzyme method for the preparation of blueberry juice was studied. The effects of the composite enzyme adding amount, the enzymes proportion, the enzyme hydrolysis temperature and the enzyme hydrolysis time on blueberry juice yield were studied by the single factor experiment. On the basis of the above results, the compound enzymolysis process parameters were optimized by Box-Behnken response design method. The results showed that the optimal technological parameters for producing blueberry juice by compound enzyme methord were as follows： the the composite enzyme adding amount was 0.20%, the enzymes proportion（pectin：cellubse） was 3∶1（m∶m）, the enzyme hydrolysis temperature was 47 ℃, and the enzymolysis time was 84 min. Under these conditions, the blueberry juice yield reached 78.38%, compared with the model predictive value 78.54%, the relative error was about 0.20%, which indicated that the preparing process of blueberry juice by the response surface experiental design was feasible.

关 键 词：蓝莓汁 复合酶法 出汁率 响应面设计 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]