多酶法转化梨汁生产低糖型梨汁的研究及糖成分检测  

Study on Production of Low Sugar Pear Juice by Multi-enzyme Transformation and Determination of Sugar Composition

作　　者：王楠 周宏霞 杨扬 张梅超 李树 WANG Nan;ZHOU Hongxia;YANG Yang;ZHANG Meichao;LI Shu(Food and Drug Inspection and Testing Center of Weihai,Weihai,Shandong 264209,China;Marine College,Shandong University at Weihai,Weihai,Shandong 264209,China)

机构地区：[1]威海市食品药品检验检测研究院,山东威海264209 [2]山东大学(威海)海洋学院,山东威海264209

出　　处：《农产品加工》2021年第18期18-21,共4页Farm Products Processing

摘　　要：利用多种食品级酶处理梨汁,以蔗糖转化酶将蔗糖分解为果糖和葡萄糖,再用葡萄糖氧化酶复配过氧化氢酶,将葡萄糖氧化成葡萄糖酸;同时,添加碳酸钙和氢氧化钠,将葡萄糖酸中和成葡萄糖酸钙和葡萄糖酸钠,达到去除蔗糖和葡萄糖的目标,从而只剩余了血糖生成指数较低的糖尿病患者可以食用的果糖。结果表明,蔗糖酶和葡萄糖氧化酶的添加量分别为1.5%和2.0%时,在水浴温度50℃条件下酶解3 h,可以使蔗糖和葡萄糖的去除率达到92.2%和95.6%。为梨加工产业及功能性梨膏的研究开发提供试验依据,具有重要的经济效益和社会效益。This study used a variety of food grade enzymes treatment pear juice,sucrose invertase sucrose into glucose and fructose,reoccupy glucose oxidase compound with hydrogen peroxide enzyme glucose oxidation into glucose acid,while adding calcium carbonate and sodium hydroxide to glucose acid neutralization into calcium gluconate and sodium gluconate,achieve the purpose of the removal of sucrose and glucose.That leaves only fructose,which has a low glycemic index and can be eaten by diabetics.The results showed that when the addition of sucrase and glucose oxidase was 1.5%and 2.0%,respectively,and the water bath temperature was 50℃for 3 h,the removal rates of sucrose and glucose could reach 92.2%and 95.6%.This study provided experimental basis for pear processing industry and functional pear paste research and development,which had important economic and social benefits.

关 键 词：梨汁 蔗糖酶 葡萄糖氧化酶 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]