摘要
以酸樱桃为原料,在单因素实验的基础上,采取正交实验设计,研究了酸樱桃果汁最佳酶解工艺条件。结果表明:果胶酶在酸樱桃果汁加工中的最适添加量为1.6mL/kg,酶解时间为3.5h,酶解温度为55℃。用此工艺生产的酸樱桃果汁,出汁率为87.17%,浊度为1.25NTU。从各因素对果汁加工的影响来看,酶解温度>酶添加量>酶解时间。
With sour cherry as the raw material on optimization of enzymatic hydrolysis by single-factor test and orthogonal test was made. Results showed that the optimum conditions were pectinase dosage 1.6mL/kg, hydrolysis time 3.5h and hydrolysis temperature 55℃.Under these conditions,the juice yield was 87.17% and that turbidity was 1.25NTU.The main factor that influenced the juice processing in the order of hydrolysis temperature, pectinase dosage and hydrolysis time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期190-193,共4页
Science and Technology of Food Industry
基金
北京市农林科学院科技创新能力建设专项(KJCX201102004)
公益性行业(农业)科研专项经费资助(200903019)
关键词
果胶酶
酸樱桃
果汁
加工
正交实验
pectinase sour cherry
juice processing orthogonal test
