摘要
以蓝莓为原料,考察了复合酶添加量、复合酶配比、酶解温度、酶解时间4个因素对蓝莓出汁率的影响。在单因素试验的基础上,采用Box-Behnken响应面设计对复合酶酶解蓝莓汁的工艺参数进行进一步的优化。结果表明,复合酶法制取蓝莓汁的最佳工艺参数为:复合酶添加量0.20%,复合酶(果胶酶∶纤维素酶)配比3∶1(m∶m),酶解温度47℃,酶解时间84 min,该工艺条件下蓝莓出汁率达78.38%,与模型预测值78.54%相比,其相对误差约为0.20%,表明在蓝莓汁复合酶法制取过程中采用响应面试验设计对工艺参数进行优化是可行的。
Blueberry was used as raw material, and the compound enzyme method for the preparation of blueberry juice was studied. The effects of the composite enzyme adding amount, the enzymes proportion, the enzyme hydrolysis temperature and the enzyme hydrolysis time on blueberry juice yield were studied by the single factor experiment. On the basis of the above results, the compound enzymolysis process parameters were optimized by Box-Behnken response design method. The results showed that the optimal technological parameters for producing blueberry juice by compound enzyme methord were as follows： the the composite enzyme adding amount was 0.20%, the enzymes proportion（pectin：cellubse） was 3∶1（m∶m）, the enzyme hydrolysis temperature was 47 ℃, and the enzymolysis time was 84 min. Under these conditions, the blueberry juice yield reached 78.38%, compared with the model predictive value 78.54%, the relative error was about 0.20%, which indicated that the preparing process of blueberry juice by the response surface experiental design was feasible.
出处
《保鲜与加工》
CAS
北大核心
2017年第6期71-77,共7页
Storage and Process
关键词
蓝莓汁
复合酶法
出汁率
响应面设计
blueberry juice
compound enzymolysis
juice yield
response surface design
