摘要
芒果破碎前进行热烫处理不但有利于去皮,而且可以使过氧化物酶完全失活。研究结果表明最佳热烫条件为100℃下加热5min。采用纤维素酶、果胶酶和木聚糖酶制备芒果混汁,通过正交实验研究了酶加入量、酶解温度、酶解时间对芒果汁出汁率、浊度、悬浊稳定性以及可溶性固形物含量的影响。结果表明,用酶法制取芒果混汁的最佳酶解工艺为:果胶酶用量0.25%(w/w)、纤维素酶用量0.04%(w/w)、酶解时间70min、酶解温度30℃、自然pH。
Mango treated with blanching before crushing was prone to peeling and could inactivate peroxidase. The results indicated that the optimum condition of blanching was 100℃ for 5min. Pectinase, cellulase and hemicellulase were used to prepare cloudy mango juice, Orthogonal test was designed to study the effects of enzymes concentration, reaction temperature and time on the juice yield, turbidity, cloudy stability and soluble solids. The results showed that the optimum conditions were 0.25% pectinase and 0.04% cellulase at 30℃ for 70rain at the mango intrinsic pH. The resulted mango cloudy juice had good flavor, color, nutrition and cloudy stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期167-170,93,共5页
Science and Technology of Food Industry
关键词
芒果
热烫
酶解
混汁
过氧化物酶
mango
blanching
enzymatic hydrolysis
cloudy juice
peroxidase
