摘要
通过试验得出:香梨汁中果胶含量0.4%,最佳酶制剂为液态Pectinex BE XXL;并通过单因素对比试验初步确定库尔勒香梨果汁酶解的工艺条件,通过正交试验优化工艺参数,确定果胶酶酶解库尔勒香梨果汁的最佳工艺组合:酶制剂用量为120 mL/t,温度40℃,时间2 h,最适pH为5～5.5。
Summarized from the experiment that fragrant pear juice contained 0.4% pectin,the best enzyme preparation for the liquid was Pectinex BE XXL.Comparative tests with single factor initially identified Korla Pear juice hydrolysis process conditions.Process parameters by orthogonal test determined the best combination to enzymolysis Korla Pear juice with pectinase： enzyme dosage 120 mL/t,temperature 40 ℃,time 2 h,the optimum pH 5-5.5.
出处
《食品工业》
北大核心
2012年第6期50-52,共3页
The Food Industry
关键词
果胶酶
库尔勒香梨
酶解
工艺优化
pectinase
Korla fragrant pear
enzymolysis
process optimization
