作　　者： ;

机构地区： 湛江师范学院基础教育学院

出　　处： 《广东农业科学》 2013年第2期82-85,共4页

摘　　要： 研究了利用果胶酶和纤维素酶联合酶解荔枝果浆提高荔枝果肉出汁率的工艺。在单因素分析的基础上,采用Box-Behnken中心组合试验,建立二次回归方程模型,模型相关系数R2=0.9579,对模型进行方差分析,确定了最佳酶解工艺条件为:果胶酶用量4.38 g/kg,纤维素酶用量4.83 g/kg,酶解温度48.58℃,酶解时间3.5 h。在最佳工艺条件下,荔枝果肉的理论出汁率为91.2039%,实际出汁率为90.8%。 The enzymatic hydrolysis of litchi fruit pulp treated with pectase and cellulose for enhancing juice yield was researched. Based on single factor experiments, the quadric regression equation model was established applying Box-Behnken center-composite experimental design, and the correlation coefficient R2 of the model was 0.9579. Through variance analysis and solution of the model, the optimal conditions of enzymatic hydrolysis was determined as follows： 4.38 g/kg pectase and 4.83 g/kg eellulase hydrolyzing for 3.5 h at 48.58~C. Under the optimum conditions, the theoretical juice yield of litehi fruit pulp was 91.2039% and the actual juice yield was 90.8%.

关 键 词： 荔枝 果胶酶 纤维素酶 出汁率

领　　域： [农业科学] [农业科学]