羊奶果汁酶解工艺的研究  

Study on Enzymatic Hydrolysis Technology of Elaeagnus conferta Roxb.Juic

作　　者：占俩 陶左飞 张方 毕红竹 孔泵利 谢秀玲 ZHAN Liang;TAO Zuofei;ZHANG Fang;BI Hongzhu;KONG Bengli;XIE Xiuling(Kunming University of Science and Technology Oxbridge College,Kunming 650000,China)

机构地区：[1]昆明理工大学津桥学院,云南昆明650000

出　　处：《食品安全导刊》2024年第23期113-115,120,共4页China Food Safety Magazine

基　　金：云南省大学生创新创业训练计划项目(基于模糊数学综合评价的羊奶果复合果汁工艺研究);云南省本科教育教学改革研究项目(JG2023224)。

摘　　要：羊奶果是我国西南地区特有的资源,营养价值丰富。为了确保羊奶果汁优良的感官品质,提高出汁率,本文通过单因素以及正交试验,确定果胶酶酶解羊奶果汁的最佳工艺参数。结果表明,当果胶酶添加量为0.06 mL·kg^(-1)、酶解温度为45℃、酶解时间为60 min,出汁率为63%,较同类果汁酶解工艺的出汁率明显提高。Elaeagnus conferta Roxb.is a unique resource in southwest China and has rich nutritional value.In order to ensure the excellent sensory quality of Elaeagnus conferta Roxb.juice and improve the juice yield,the basis technological parameters of pectinase enzymatic hydrolysis of Elaeagnus conferta Roxb.juice were determined by single factor and orthogonal test.The results showed that when the amount of pectinase was 0.06 mL·kg^(-1),the enzymolysis temperature was 45℃and the enzymolysis time was 60 min,the juice yield was 63%,which was significantly higher than that of the similar juice enzymolysis process.

关 键 词：羊奶果 果胶酶 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]