摘要
采用三元二次中心组合响应面法研究了石榴汁酶解澄清工艺中果胶酶用量、酶解温度和酶解时间对石榴澄清汁透光率和花色苷含量的影响,建立了相应的数学模型,确定了最佳酶解条件。结果表明,对石榴汁透光率影响作用大小的顺序为:果胶酶用量>酶解温度>酶解时间;最优酶解工艺条件为:pectinex BE XXL果胶酶加酶量0.98 mL/L,酶解温度40.5℃,酶解时间127 min,该条件下酶解的石榴汁透光率为95.31%,花色苷保存率为82.5%。
In this study,the ternary quadratic form central composite design was used to research the effect of pectinase quantity,enzyme hydrolyze temperature and time on light transmittance and anthocyanins content in enzymatic clarification of pomegranate juice.Quadric regression model of light transmittance and retention rate of anthocyanins were established,and optimum condition of enzymatic clarification of pomegranate juice was obtained.The results indicated that,the light transmittance was affected obviously in decreasing order by pectinase quantity,temperature and enzyme hydrolyze time.The optimum condition for clarification is as following： pectinase quantity is 0.98 mL/L,hydrolyze temperature is 40.5 ℃,enzyme hydrolyze time is 127 min.The light transmittance of pomegranate juice was 95.31% and the preservation rate of anthocyanins was 82.5%.
出处
《保鲜与加工》
CAS
2011年第2期30-35,共6页
Storage and Process
关键词
石榴汁
酶解澄清
花色苷
透光率
响应面法
pomegranate juice
enzymatic clarification
anthocyanins
light transmittance
response surface methodology
