摘要
为提高沾化冬枣的出汁率,采用酶解法对冬枣进行处理,确定复合酶(果胶酶和纤维素酶)的效果优于单一酶,并确定复合酶的质量比为1∶2时效果最好。同时,在单因素试验基础上,采用Box-Behnken响应面设计优化冬枣汁酶法提取工艺,研究酶用量、酶解时间、酶解温度对冬枣出汁率和可溶性固形物含量的影响。试验结果表明,酶用量为0.1%、酶解时间为68 min、酶解温度为50℃,在此条件下出汁率可达到(72.27±0.3)%、可溶性固形物含量为(8.0±0.2)%,与预测结果基本相符。
The Zhanhua jujube was treated by enzymatic hydrolysis in order to improve the juice yield.It showed that the complex enzyme(pectinase and cellulase)was better than that of the single enzyme.The most significant effect mass ratio of the complex enzyme(pectinase and cellulase)was determined to be 1∶2.On the basis of single factor results,the compound enzyme process parameters of jujube juice were optimized by Box-Behnken response design method.The effects of the composite enzyme adding amount,the enzymatic hydrolysis temperature and the enzymatic hydrolysis time on jujube juice yield and soluble solids content were studied.The results showed that the optimal technological parameters for producing jujube juice by compound enzyme method were as follows:the composite enzyme adding amount was 0.1%,the enzymatic hydrolysis time was 68 min,and the enzymatic hydrolysis temperature was 50℃.Under these conditions,the jujube juice yield reached(72.27±0.30)%,the soluble solids content was up to(8.0±0.2)%,which was consistent with the predicted result.
作者
郝心
卢晓明
乔旭光
HAO Xin;LU Xiao-ming;QIAO Xu-guang(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第3期138-144,共7页
Food Research and Development
