作　　者： ; ; ; ; (虎海防）; (贾欢婷）;

机构地区： 新疆林业科学院

出　　处： 《新疆农业科学》 2013年第9期1662-1667,共6页

摘　　要： 【目的】以高酸海棠K9为原料,采用果胶酶制剂制取海棠果汁,获得最佳的工艺条件。【方法】试验设计了4个单因素:加酶量、酶解温度、pH值和酶解时间及相应的5个水平0.010%、0.015%、0.02%、0.025%、0.030%5个加酶量;30、35、40、45、50℃等5个温度参数;3、3.5、4.0、4.5、5.0等5个pH参数;60、90、120、150、180 min等5个时间参数,正交优化试验研究对海棠果出汁率的影响。【结果】在加酶量0.020%、酶解温度35℃、pH 4.0、酶解150 min的条件下,海棠果的出汁率最高。【结论】海棠果出汁率可达到92.18%,与未加果胶酶处理的空白实验73.92%相比,出汁率提高了18.26%。 [ Objective] K9 gaosuan haitang was used as the experiment material. The influence factors of producing crabapples juice by pectinase were studied in this paper to obtain the optimum process condi- tions. [ Method] Four single factors were designed： enzyme content, hydrolysis temperature, pH and hydrol- ysis time of 5 appropriate levels： 0.010%, 0. 015%, 0.02%, 0. 025% and 0.030% 5 level enzyme con- tents;30℃, 35℃, 40℃, 45℃ and 50℃ 5 level hydrolysis temperatures;3, 3.5, 4.0, 4.5, and 5.0 5 lev- els pH ;60min, 90min, 120min, 150min, and 180min 5 levels hydrolysis time. The liquefaction condition was optimized by mono -factor and orthogonal experiments. [ Result] The results showed that the optimum reac- tion condition parameters was 0.020% pectinase at 35 ~C and pH 4.0 for 150 rain. [ Conclusion]The highest juice yield was attained to 92.18% ,which was increased by 18.26 % compared with the blank test 73.92 %.

关 键 词： 海棠果 果胶酶 出汁率

领　　域： [农业科学]