摘要
以海棠果为原料,采用果胶酶提取海棠果汁。通过单因素试验确定了果胶酶的添加量和酶解工艺条件,再由正交试验进一步优化提取工艺。结果表明,海棠果的最佳酶解工艺条件为:果胶酶用量0.07%,酶解温度55℃,pH值4.0,酶解时间150 min,海棠果的出汁率达88.3%,比对照组提高了53.2个百分点,为海棠果提汁找到了一种较好的方法。
Choosing crab apple as raw material,the juice yield of the crab apple by poctinase was studied. The amount of the added pectinase and technological conditions of enzymolysis were determined by single factor test,and then optimized by orthogonal test. The results showed that the optimum enzymolysis conditions of crab apple were as follows： the amount of pectinase 0.07% ,the enzymolysis temperature 55℃,pH value 4.0, and the enzymolysis time 150min. The juice yield of crab apple could reach 88.3% under the optimum conditions. It has increased by 53.2 persentage points compared with the control group. This study found a preferable method of extracting Crab apple juice.
出处
《现代农业科技》
2013年第3期323-324,共2页
Modern Agricultural Science and Technology
关键词
海棠果
果胶酶
酶解工艺
出汁率
crab apple
pectinase
enzymolysis technology
juice yield
