西藏野桃果汁酶解工艺的优化  

Optimum Enzymolysis Technology of Prunus mira koehne Juice

作　　者：阚金涛 任华明 武虎震 刘瑜 钟政昌 KAN Jintao;REN Huaming;WU Huzheng;LIU Yu;ZHONG Zhengchang(Food Science College,Tibet Agriculture ＆ Animal Husbandry University,Nyingzhi Tibet,860000,Tibe)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000

出　　处：《高原农业》2018年第6期640-646,659,共8页Journal of Plateau Agriculture

基　　金：西藏自治区科技计划项目(XZ201801NA04);西藏野生特色生物资源开发平台建设(PT2015-01)

摘　　要：本文研究了野桃澄清果汁的酶解条件。以离心沉淀量和吸光度为评价指标,筛选出果胶酶浓度、pH值、温度、时间的最佳水平,在单因素试验基础上,利用Box-Benhnken中心组合设计,进行酶解条件优化。结果表明:果汁吸光度测定最佳波长为234 nm,澄清最佳工艺参数为果胶酶用量0.118%,酶解温度44.5℃,果汁pH值为5.7,酶解时间167.3 min。此条件下,野桃汁的吸光度为0.064±0.001。本试验将为野桃澄清果汁、果醋、果酒等产品加工提供技术参数。In order to optimize enzymolysis condition of clarified Prunus mira koehne juice, using the absorbance of juice supernatant as an index, the effects of material to liquid ratio, pectinase concentration, enzymolysis time, enzymolysis temperature and pH on enzymolysis degree of the Prunus mira koehne juice were studied. Based on the result of basis of single factor tests and the response surface methodology analysis, the regression equation of the enzymolysis condition parameters was established. Optimum technology conditions were confirmed as follows： pectinase concentration 0.118%, enzymolysis time 167.3minutes, pH 5.7 and the enzymolysis temperature 44.5℃. Under these conditions, the absorbance of juice supernatant was 0.064±0.001.This result will provide technical parameters for clarified juice,fruit wine,and fruit vinegar of Prunus mira koehne.

关 键 词：野桃 果胶酶 澄清果汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]