摘要
为提高"宁海白"枇杷果浆的出汁率,通过果胶酶的酶解,在单因素的基础上,进行Box-Benhnken响应面优化实验。结果表明,酶解的最佳工艺为酶添加量0.11g/kg、酶解时间3.2h、酶解温度为41.7℃。在此基础上进行验证实验,得到出汁率为78.94%,与预测值80.15%接近,响应模型可靠,该工艺可以应用于"宁海白"枇杷果汁的实际生产。
The aim of this study was to increase the juice yield of ＇Ninghaibai＇ Ioquat fruit pulp,and the Box- Benhnken response surface methodology was implemented through the enzyme degradation of pectinase, based on single factor experiment. The optimum condition was obtained as follows ： enzyme amount 0.11g/kg, time of enzymolysis 3.2h,enzymolysis temperature 41.7℃. On the basic of the optimum condition,verification test was conducted to determine the level of juice yield. The result was 78.94% ,near to the estimated value 80.15% ,which indicated that the response mode was reliable,and the technology could be applied to ＇ Ninghaibai＇ loquat fruit juice of actual production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期258-260,266,共4页
Science and Technology of Food Industry
基金
宁波市农业攻关项目(2010C10021)
关键词
枇杷
果胶酶
出汁率
响应面法
优化
Ioquat
pectinase
juice yield
response surface methodology
optimize
