复合酶在野生樱桃李果汁澄清加工中的应用  

Compound Enzyme Hydrolysis in the Clarification of Prunus cerasifera Ehrh Fruit Juice

作　　者：雷勇[1] 刘艳怀 尹俊涛[1] 代绍娟[1] 袁莹莹 LEI Yong;LIU Yanhuai;YIN Juntao;DAI Shaojuan;YUAN Yingying(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2023年第6期1-4,共4页The Food Industry

摘　　要：选择果胶酶用量、α-淀粉酶用量、纤维素酶用量、酶解时间4个因素,在单因素试验基础上,设计四因素三水平正交试验,考察它们对出汁率和透光率的影响,研究复合酶澄清野生樱桃李果汁酶解工艺。结果表明:复合酶解最佳工艺条件为果胶酶用量0.06%,α-淀粉酶用量0.030%,纤维素酶用量0.045%,酶解时间125 min;在此条件下,野生樱桃李出汁率为90.1%,透光率为70.2%。Choose four factors,including the addition of pectinase,the addition of α-amylase,the addition of cellulase,and enzymatic hydrolysis time.On the basis of single-factor experiment,four-factor and three-level orthogonal experiment was designed to investigate the effect of juice yield and light transmittance.The results showed that the optimum process conditions for compound enzymatic hydrolysis were as follows:the addition of pectinase was 0.06%,the addition of α-amylase was 0.030%,the addition of cellulase was 0.045%,and the enzymatic hydrolysis time was 125 min,under which the juice yield of wild cherry plum was 90.1%,and the transmittance was 70.2%.

关 键 词：复合酶 野生樱桃李 果汁 酶解 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]