分阶段酶解法与膜处理结合制备杨梅汁工艺研究  

Study on the Juice Clarification by Enzymatic Hydrolysis Combined with Membrane Filtration

作　　者：楼乐燕 沈清[1] 尹培 陈健初[1] 叶兴乾[1] LOU Le-yan;SHEN Qing;YIN Pei;CHEN Jian-chu;YE Xing-qian(College of Biosystems Engineering and Food Science,Zhejiang University,Fuli Institute of Food Science,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang R&D Center for Food Technology and Equipment,Hangzhou 310058,Zhejiang,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州310058

出　　处：《食品研究与开发》2018年第9期40-44,共5页Food Research and Development

基　　金：国家重点研发计划项目(2017YFD0400704)

摘　　要：采用蛋白酶-果胶酶分阶段酶解与膜过滤相结合澄清杨梅果汁。根据酶解条件对澄清效果的影响,探究最优的酶解工艺。通过单因素和正交试验确定最优酶解工艺为蛋白酶添加量0.1 g/L,蛋白酶酶解阶段温度65℃,果胶酶添加量1 g/L,果胶酶酶解阶段温度50℃,可得到透光率高达89.63%的杨梅汁。之后再通过膜过滤进一步澄清果汁,得到透光率高达95.27%的杨梅汁。The protease and the pectinase was combined with membrane filtration to clarify the bayberry juice.According to the effect of enzymatic hydrolysis on the clarification,the optimal enzymolysis process was explored.Based on these experiment and orthogonal experiment design result,we found out the best enzymolysis condition of clarifing juice.The best condition is adding proteolytic enzyme 0.1 g/L,keeping the reaction temperature on 65℃,and pectinase 1 g/L,the reaction temperature 50℃.Then we can get the bayberry juice whose light transmittance reaches 89.63%.Finally,the fruit juice was further clarified by membrane filtration to obtain juice with a light transmittance of 95.27%.

关 键 词：杨梅汁 澄清 蛋白酶 果胶酶 膜过滤 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]