摘要
采用正交设计研究了果胶酶、纤维素酶、木瓜蛋白酶和α 淀粉酶联合使用对荔枝果汁澄清度、稳定性与营养成分的影响。结果表明 ,混合酶用于澄清荔枝汁的最优工艺条件是纤维素酶量 6 0 0U 10 0g ,果胶酶量 10 0 0U 10 0g ,α 淀粉酶量 2 5 0U 10 0g,木瓜蛋白酶量 10 0 0 0U 10 0g ,酶解温度 6 0℃ ,酶解时间 4h ,pH4 0 ,且pH为主要影响因素。与原汁相比 ,经混合酶处理后的荔枝澄清汁的稳定性得到提高 ,且可溶性固形物、总糖、还原糖。
The conditions for applications of pectinase,cellulase,papain and α\|amylase and their effects on the transmittance,stability and nutritional compostition of litchi juice were studied.Soluble solid,total sugar,reducing sugar,total acid and amino acid of litchi juice were significantly increased by the enzymatic treatments.The results showed the optimal conditions were:reaction temperature,60℃;reaction duration,4h;pH,4.0;pectinase,1000U/100g;celluase,600U/100g, α\|amylase,250U/100g;and papain,10000U/100g.Among the above factors,pH was the most important one.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第2期32-34,共3页
Science and Technology of Food Industry
