摘要
为降低柑橘汁胞生产中通常采用的热烫去皮酸碱脱囊衣工艺造成的环境污染和水资源浪费,选用植物酶制剂结合真空间歇处理作为一种替代方法。根据所选酶的特性选择pH 3.5、处理温度40℃的条件下,研究酶添加量、真空度、间歇方式和浸泡时间等因素对去皮效果的影响。在单因素试验的基础上确定各因素的最佳水平,并采用L9(34)正交试验优化了各工艺参数。结果表明:在酶制剂添加量2%、真空度10 psi、间歇减压方式(2+2+2+2)min的条件下处理50 min后,得到脐橙全果果皮去除完全、囊衣脱除干净的样品。
An alternative method was developed by hydrolytic treatment with Viscozyme L under intermittent vacuum conditions to minimize environmental pollution and water resource waste in the production of orange juice vesicles by the traditional process of blanching and acid-alkali treatment. The enzyme preparation was used according to the manufacture＇s instruction under the conditions of pH 3.5 and 40 ℃. The effects of other hydrolytic conditions such as enzyme dosage, vacuum degree, intermittent modes and soaking time on Navel orange peeling were investigated. An L9 （34） orthogonal array design was used to optimize the four parameters. After treatment for 50 rain with an enzyme dosage of 2% at a vacuum degree of 10 psi under an intermittent mode of （2 ＋ 2 ＋ 2 ＋ 2） rain, oranges were completely peeled.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期18-22,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD31B00)
国家现代农业(柑橘)产业技术体系建设专项(CARS-27-05C)
关键词
酶法
真空处理
脐橙
去皮
enzymatic method
vacuum treatment
Navel orange
peeling.
