果胶酶澄清兰考蜜瓜汁工艺优化探究  

Study on Optimization of Pectinase Clarification of Lankao Melon Juice

作　　者：李欣 王明瑞[1,2] 侯彦喜 焦婵[1,3] 孟楚涵 LI Xin;WANG Mingrui;HOU Yanxi;JIAO Chan;MENG Chuhan(College of Materials and Chemical Engineering,Kaifeng University,Kaifeng 475004,Henan;Kaifeng Fermented Food Engineering Technology Research Center,Kaifeng 475004,Henan;Kaifeng Key Laboratory of Fermented Food,Kaifeng 475004,Henan;College of Life Sciences,Hefei Normal University,Hefei 230061,Anhui)

机构地区：[1]开封大学材料与化学工程学院,河南开封475004 [2]开封市发酵食品工程技术研究中心,河南开封475004 [3]开封市发酵食品重点实验室,河南开封475004 [4]合肥师范学院生命科学学院,安徽合肥230061

出　　处：《开封大学学报》2023年第1期82-88,共7页Journal of Kaifeng University

基　　金：开封市科技发展计划项目(2002005)。

摘　　要：为了达到优化果胶酶澄清蜜瓜汁工艺的目的,以蜜瓜汁透光率为指标,通过单因素试验与正交试验,研究果胶酶添加量、酶解起始pH值、酶解时间、酶解温度对蜜瓜汁透光率和果胶含量的影响。结果表明:在果胶酶添加量0.04g/100mL、酶解pH值4.0、酶解时间120 min、酶解温度35℃时,蜜瓜汁透光率可达95.71%,果胶定性检测为阴性,果胶酶处理蜜瓜汁前后,总糖、还原糖、可溶性固形物、VC等成分的含量均无显著变化。果胶酶能够有效清除蜜瓜汁中的果胶等大分子物质,获得理想的澄清效果。To optimize the clarification process of melon juice with pectinase.With the light transmittance of honeydew melon juice as an index,the effects of pectinase addition,initial pH value of enzymatic hydrolysis,enzymatic hydrolysis time and temperature on the light transmittance and pectin content of honeydew melon juice were studied by single factor and orthogonal experiments.The results showed that when pectinase was added 0.04g/100mL,the pH value of enzymatic hydrolysis was 4.0,the temperature of enzymatic hydrolysis was 35℃,and the time of enzymatic hydrolysis was 120 min,the light transmittance of honeydew juice could reach 95.71%,and the qualitative test of pectin was negative.There was no significant change in the content of total sugar,reducing sugar,total acid,soluble solids,VC and other components of honeydew juice before and after pectinase treatment.Pectinase can effectively remove pectin and other macromolecular substances from honeydew melon juice to obtain ideal clarification effect.

关 键 词：果胶酶 蜜瓜汁 澄清效果 透光率 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]