摘要
本文采用果胶酶对"宁海白"枇杷果汁进行澄清处理,以果汁透光率变化为指标,单因素分析不同酶添加量、反应时间和反应温度对透光率的影响。进一步采用响应面优化实验得出最佳澄清工艺:酶添加量为3 mg/L、反应时间为4 h、反应温度为40℃。验证实验发现,果汁透光率平均值为91.02%,与模型预测值较为接近,模型可靠;同时,果胶酶的使用没有显著影响果汁中的可溶性固形物、VC和总酚含量,因而果胶酶用于澄清枇杷果汁具有应用前景。
‘Ninghaibai＇loquat fruit juice was clarified by pectinase,and the effect of enzyme dosage,reaction time and reaction temperature on juice light transmittance were investigated.The result of response surface optimization experiment was as follows： enzyme dosage 3 mg / L,the reaction time 4 h,the reaction temperature 40 ℃.Verification test was performed on this basis,and the average transmittance was 91.02%,approaching to the prediction value and the response model was reliable. In addition,there was no significant effect on soluble solid content,V_C and total phenols of using pectinase,so the pectinase used to clarify loquat fruit juice had the good application prospect.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第3期201-205,共5页
Science and Technology of Food Industry
基金
浙江省自然科学基金项目(LR15C20002)
浙江省健康智慧厨房系统集成重点实验室建设项目(2014E10014)
宁波市农业和社会发展攻关项目(2014C50084)
关键词
枇杷
果汁
果胶酶
澄清
优化
loquat
juice
pectinase
clarification
optimization
