卷心菜清汁饮料的酶解工艺研究  

Enzymolysis Process of Cabbage Clear Juice Beverage

作　　者：朱碧云 何艳 秦博文 马霞 ZHU Biyun;HE Yan;QIN Bowen;MA Xia(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China;Shanghai Hewen Agricultural Technology Co.,Ltd.,Shanghai 201107,China)

机构地区：[1]上海应用技术大学香料香精技术与工程学院,上海201418 [2]上海禾文农业科技有限公司,上海201107

出　　处：《食品科技》2020年第4期96-101,共6页Food Science and Technology

基　　金：上海市联盟计划项目(LM201827,LM201963);上海科委项目(18495810900)。

摘　　要：以卷心菜为原料,利用纤维素酶、果胶酶和木聚糖酶复合制取卷心菜清汁饮料,并通过Box-Behnken响应面法优化酶解工艺条件。结果表明,卷心菜清汁饮料酶解的最佳工艺参数为:酶解时间86 min、酶解温度51 ℃、复合酶配比(纤维素酶:果胶酶:木聚糖酶)0.1%:0.2%:0.08%,在此工艺条件下,卷心菜清汁饮料的酶解效果最佳。The cabbage was used as raw material to prepare the cabbage clear juice beverage by cellulase,pectinase and xylanase,and the optimal enzymatic hydrolysis condition was optimized by Box-Behnken response surface methodology.The results showed that the optimum conditions for enzymatic hydrolysis of cabbage clear juice beverage was as follows:enzymatic hydrolysis time 86 min,enzymatic hydrolysis temperature 51 ℃,compound enzyme ratio (cellulase:pectinase:xylanase) 0.1%:0.2%:0.08%.Under this process condition,the enzymatic hydrolysis effect of cabbage clear juice beverage was the best.

关 键 词：卷心菜 清汁饮料 响应面法 酶解 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]