摘要
主要研究果胶酶、纤维素酶、半纤维素酶在提高青椒出汁率中的应用。结果表明,在单一酶试验中,果胶酶提高青椒出汁率效果最好,明显优于纤维素酶和半纤维素酶,纤维素酶次之,半纤维素酶相对较差。在复合酶试验中,果胶酶与纤维素酶按6∶1复配,提高青椒出汁率效果最好。其在较佳酶解工艺条件:总酶用量0.0075%、加水量40%、酶解温度55℃、时间50min、pH3.0下,青椒出汁率可达74.4%,比单一果胶酶处理高出13.8%,比未经酶处理(23.4%)高出51%。
The application of pectinase, cellulase, hemicellulose to increase juice yield in the production of green pepper juice was studied in this paper. The results showed that pectinase could increase green pepper juice yield significantly in the single enzyme experiment, better than cellulose and hemicellulose. In the compound enzyme experiment, when pectinase was used with cellulose at a ratio of 6：1, the green pepper juice yield could be raised significantly. Under the optimum enzymatic process conditions, compound enzyme （petinase：cellulose=6：1） 0.007 5 %, water 40 %, temperature 55 ℃, time 50 min, pH 3.0, green pepper juice yield could reach 74.4 %, 13.8 % higher than using pectinase alone, 51% higher than the control.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期109-111,共3页
Food Research and Development
