黄桃低功率超声波辅助酶法去皮工艺优化  

Optimization of Low Power Ultrasound-Assisted Enzymatic Peeling Process of Yellow Peaches

作　　者：蒋礼鸿 张旻 李兴江 吴学凤 穆冬冬 陈小举[2] JIANG Lihong;ZHANG Min;LI Xingjiang;WU Xuefeng;MU Dongdong;CHEN Xiaoju(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China;College of Biological and Environmental Engineering,Chaohu University,Chaohu 238024,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]巢湖学院生物与环境工程学院,安徽巢湖238024

出　　处：《食品研究与开发》2024年第16期97-104,共8页Food Research and Development

基　　金：安徽省科技重大专项(202103b06020019)。

摘　　要：针对常见黄桃去皮方法能耗高、污染大、去皮效果不佳等缺点,该文以砀山黄桃为原料,利用能耗较低的低功率超声波辅助混合酶法进行去皮研究。以去皮后黄桃的去皮率与感官评价为研究指标,通过单因素试验得到最佳的工艺条件,并在单因素试验结果的基础上设计中心组合试验,采用响应面分析法进一步优化低功率超声波辅助下的酶法黄桃去皮工艺。结果表明,在pH值为3.55、温度45℃、超声时间47 min、混合酶质量浓度9.295 g/L、果胶酶与纤维素酶质量比7∶1条件下,去皮率与感官评分最佳,分别为(95±2)%和92±3。To improve the current common peeling method of yellow peaches,which is characterized by high energy consumption,high pollution and poor peeling effect,a mixed enzymatic peeling was carried out using low power ultrasound with Dangshan yellow peaches as raw material,and the peeling rate and sensory evaluation as indexes.The optimum process conditions were obtained through a single-factor experiment,and a central combination test was designed based on the results of the single-factor experiment.Response surface methodology was used to further optimize the enzymatic peeling process of yellow peaches with the aid of low power ultrasound.The results showed that the optimal peeling rate(95±2)%and sensory evaluation scores 92±3 were obtained under the conditions of pH3.55,temperature 45℃,ultrasound time 47 min,enzyme mixture concentration 9.295 g/L and enzyme mixture mass ratio 7∶1.

关 键 词：黄桃 低功率超声 超声波辅助 酶法去皮 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]