复配酶在苹果汁澄清加工中的应用研究  

Compound Enzyme Hydrolysis in the Clarification of Apple Juice

作　　者：张海燕 刘玉琦 刘靓 刘敏尧 郭梅 ZHANG Hai-yan;LIU Yu-qi;LIU Jing;LIU Min-yao;GUO Mei(College of Food Science and Biotechnology,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Nuoao Enzyme Productivity Promotion Co.,Ltd.,Tianjin 300399,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津诺奥酶生产力促进有限公司,天津300399

出　　处：《食品研究与开发》2022年第2期88-92,共5页Food Research and Development

基　　金：天津市科技计划项目(20YDTPJC01830)。

摘　　要：以出汁率和澄清度为指标,研究复配酶澄清苹果汁的酶解工艺。采用单因素试验,考察果胶酶添加量、纤维素酶添加量、木聚糖酶添加量、酶解时间4个因素对苹果出汁率和苹果汁澄清度的影响,并通过正交试验优化确定复配酶酶解的最佳工艺参数:果胶酶添加量为0.10%,纤维素酶添加量为0.05%,木聚糖酶添加量为0.010%,酶解时间2 h。在此条件下,苹果出汁率为91.6%,苹果汁澄清度为96.3%。In this experiment,compound enzymes were used for the enzymolysis of apple juice,followed by the determination of juice yield and clarity.Single factor tests were used to examine the effects of the addition of pectinase,cellulase,and xylanase,and the enzymolysis time on apple juice yield and apple juice clarity.The optimum process conditions were determined by orthogonal testing.The optimum process parameters were as follows:addition of 0.10%pectinase,0.05%cellulase,0.010%xylanase and a 2 h period of enzymolysis.Under these conditions,the yield of the apple juice was 91.6%and juice clarity was 96.3%.

关 键 词：苹果 复配酶 酶解 出汁率 澄清度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]