蓝莓果浆酶解条件的筛选  

Screening of enzymatic hydrolysis conditions of blueberry pulp

作　　者：菅蓁[1] 侯景文 陈志超 JIAN Zhen;HOU Jingwen;CHEN Zhichao(School of Enology,Binzhou Medical University,Yantai 264003,China)

机构地区：[1]滨州医学院葡萄酒学院,山东烟台264003

出　　处：《中外葡萄与葡萄酒》2018年第6期64-67,共4页Sino-Overseas Grapevine & Wine

基　　金：国家级大学生创新创业训练计划项目(201710440178)

摘　　要：以蓝莓为试材,出汁率为指标,采用复合果胶酶应用于蓝莓汁生产的酶解工艺,从而筛选出最佳的酶解条件。通过对酶解温度、酶解时间、果胶酶用量进行单因素实验后,采用L9(3,3)正交实验进行条件优化,确定蓝莓果浆最佳酶解工艺条件为酶解温度55℃、酶解时间2 h、酶用量0.3%,该条件下蓝莓出汁率可达62.05%。The optimal condition for enzymatic hydrolysis of blueberry juice was studied by testing the juice yield after using compound pectinase. According to the different enzymatic hydrolysis temperature, enzymatic hydrolysis time and the amount of pectinase, techological conditions were optimized through orthogonal test based on the single factor experiments. The optimum enzymatic hydrolysis condition of blueberry was used 0.3% pectinase dosage at 55 ℃ for 2 h , the juice yield reached 62.05%.

关 键 词：蓝莓 复合果胶酶 出汁率 正交试验 

分 类 号：TS2[轻工技术与工程—食品科学与工程]