复合酶对枸杞果汁出汁率的影响  

Effect of Compound Enzymes on Juice Yield of Lycium chinense Juice

作　　者：任旭桐 崔振华 邱佳 徐桂花[2] 刘敦华[2] 历媛媛 REN Xu-tong;CUI Zhen-hua;QIU Jia(Ningxia Hong Gouqi Industry Group Co.,Ltd.,Ningxia,Yinchuan 750000)

机构地区：[1]宁夏红枸杞产业集团有限公司,宁夏银川750000 [2]宁夏大学农学院,宁夏银川750000 [3]中国药科大学药学院,江苏南京211198

出　　处：《安徽农业科学》2019年第22期175-177,192,共4页Journal of Anhui Agricultural Sciences

摘　　要：为了保证枸杞果汁良好的感官品质,提高出汁效率,试验以枸杞果汁为原料,通过添加果胶酶、半纤维素酶,调整二者复合比例,考察在不同温度以及酶解时间等条件下,复合酶对枸杞果汁出汁率的影响,研究表明枸杞果汁中添加2.5 g/L复合酶(果胶酶与半纤维素酶比例为2∶1),在50℃下酶解120 min,出汁率可达87.12%,明显提高了枸杞果汁的出汁率。In order to ensure the good sensory quality of Lycium chinense juice and improve the juice yield,in this experiment,L.chinense juice was used as raw material.By adding pectinase and hemicellulase,the ratio of the two enzymes was adjusted,the factors influencing the juice yield of L.chinense were investigated under different temperature and enzymatic hydrolysis time.The results showed that adding 2.5 g/L complex enzyme(pectinase to hemicellulase ratio was 2∶1)to L.chinense juice and enzymatic hydrolysis was carried out at 50℃for 120 min.The method was effective in improving the yield of L.chinense juice,and the juice yield could reach 87.12%.

关 键 词：枸杞 复合酶 出汁率 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]