作　　者： ; ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《安徽农业科学》 2011年第13期7699-7700,7702,共3页

摘　　要： [目的]研究德庆贡柑果汁生产的最佳酶解工艺条件。[方法]采用果胶酶制取德庆贡柑果汁,通过单因素试验和正交优化试验研究酶量、酶解时间、酶解温度、酶解pH 4个因素对德庆贡柑出汁率的影响。[结果]在酶添加量0.06%、酶解时间2.5 h、酶解温度45℃、酶解pH 4.0的最佳工艺条件下,德庆贡柑的出汁率最高可达到70.03%。[结论]该研究为德庆贡柑果汁的深加工奠定了基础。 [Objective]The research aimed to study the best processing of enzyme reaction in the produce of Deqing Tribute Orange juice.[Method]The influence factors of the produce of Deqing Tribute Orange juice by pectinase were studied,and the enzyme reaction conditions were optimized by mono-factor and orthogonal experiments.[Result]The results showed that the optimum reaction condition parameters were 0.06% pectinase,at 45 ℃ and pH 4.0 for 2.5 h.And the highest juice yield was 70.03%.[Conclusion]This research could provide scientific basis for the further processing of the produce of Deqing Tribute Orange juice.

关 键 词： 德庆贡柑 果胶酶 出汁率

领　　域： [农业科学] [农业科学]