酶处理对野生猕猴桃出汁率影响  

Effect of Enzyme Treatment on the Juice Yield of Wild Kiwifruit

作　　者：雷昌贵[1] 孙亚楠 孟宇竹[1] 鞠慧丽[1] Lei Changgui;Sun Yanan;Meng Yuzhu;Ju Huili(Henan Quantity and Engineering Vocational College,Pingdingshan 467000,China)

机构地区：[1]河南质量工程职业学院

出　　处：《现代食品》2019年第24期115-119,122,共6页Modern Food

基　　金：河南省高等学校青年骨干教师培养计划（编号：2017GGJS249）;河南省高等学校重点科研项目（编号：20B550007）;平顶山市2019年度调研课题（编号：20190016）

摘　　要：目的:探讨酶处理对猕猴桃出汁率和总糖含量的影响。方法:在单因素试验基础上,采用正交试验设计,优化酶解工艺参数,分析了酶解前后出汁率和总糖含量的变化。结果:最佳酶处理条件为纤维素酶添加量0.3 g·L^-1,果胶酶添加量0.15%,酶解温度45℃,酶解时间1.5 h。此条件下野生猕猴桃出汁率为80.39%,总糖含量为7.84%。结论:通过试验获得了适合生产果汁、果酒、果醋的野生猕猴桃汁。Objective:The effect of enzyme treatment on juice yield and total sugar content was studied.Methods:On the basis of single factor experiment,the orthogonal design was used to optimize the process of enzyme treatment,and the change of total sugar content before and after enzymolysis was analyzed.Results:The optimal enzyme treatment were determined as follows:cellulase addition 0.3 g·L^-1,pectinase addition 0.15%,enzymolysis temperature 45℃,enzymolysis time 1.5 h;under these optimal conditions,the juice yield of the wild kiwifruit was 80.39%,the total sugar content was 7.84%.Conclusion:Wild kiwi juice suitable for the production of fruit juice,fruit wine and fruit vinegar was obtained through experiments.

关 键 词：野生猕猴桃 正交试验 酶处理 出汁率 

分 类 号：S663.4[农业科学—果树学]