摘要
在单因素实验的基础上,选取合适的因素及水平,通过响应面法优化酶解浸提红枣汁的工艺条件为:加酶量0.35057%,酶解温度45.2℃,时间3.05 h,加水量4 mL/g,pH3.5,其浸提率可达到54.3544%。果胶酶酶解浸提得到的红枣汁,不仅提取率相对其他传统方法有一定的提高,而且易于过滤,感官品质和营养价值有明显提高。
The appropriate factors and level were selected by the single factor experiment,the extraction process conditions by response Surface Optimization of enzymatic hydrolysis of jujube juice were pectase adding 0.35057%,temperature 45.2 ℃,time 3.05 h,water addition 4 mL/g,pH3.5 and extraction rate of jujube juice was 54.3544%.jujube juice was obtained by pectinase enzyme extraction,the extraction rate has a certain improvement compared to other traditional methods and the filter was easy,sensory quality and nutritional value has improved significantly.
出处
《食品科技》
CAS
北大核心
2010年第11期230-234,共5页
Food Science and Technology
关键词
酶解
红枣汁
响应面法
enzymolysis
jujube juice
Response surface
