摘要
为了促进蟠桃酒加工下脚料的利用,以蟠桃酒糟为原料,选取纤维素酶、果胶酶和淀粉酶对其进行酶解。分别考察其酶解条件,并对其用响应面分析法进行优化。在此基础上,选取酶解效果显著的2种酶做复合酶解试验,并对酶解条件进行优化;最后,对酶解后的酒糟进行营养成分分析。结果表明:(1)初步得出酶解效果的大小顺序为:纤维素酶>果胶酶>淀粉酶;(2)果胶酶的酶解工艺条件是:酶添加量20 mg/g,反应温度45℃,时间60 min,自然pH,测得还原糖含量为1.34%;纤维素酶酶解工艺条件为:酶添加量68 mg/g,反应温度50℃,时间262 min,pH 5.66,测得还原糖含量为3.39%;(3)确定出复合酶解试验的最佳条件为:纤维素酶用量68 mg/g,果胶酶用量20 mg/g,反应温度40℃,时间240 min,自然pH。采用此参数进行试验,还原糖的含量达到4.69%,粗纤维和果胶等含量明显下降,说明复合酶解试验效果显著。研究为蟠桃酒糟发酵工艺提供了一定参考。
With peach lees as raw material, hydrolysis studies by cellulose, pectinase and amylase were studied for the full utilizationof the by-product of peach wine procession. Hydrolysis conditions were investigated, and response surface methodology was appliedto optimize hydrolysis parameters. On the basis of single factor experiments, the two enzymes whose effects were significant wereselected to do complex experiments and optimize hydrolysis parameters. Finally, the nutrients were analyzed. The results showedthat （1） the order of effect from strong to weak was cellulose, pectinase, amylase; （2） Pectinase cellulose hydrolysis conditions wereas follow： enzyme dosage 20 rag/g, temperature 45 ℃, time 60 min and reducing sugar content was 1.34%; cellulose hydrolysisconditions were as follow： enzyme dosage 68 mg/g, temperature 50 ℃, time 262 rnirg pH 5.66 and reducing sugar content was 3.39%;（3） Enzyme hydrolysis conditions were as follow： cellulose 68 mg/g, pectinase 20 mg/g, temperature 40 ℃, time 240 rain andreducing sugar content was 4.69%. Crude fiber and pectin content were significantly decreased. It showed that the model was highlyreliable. It provides a certain reference for peach lees fermentation process.
出处
《食品工业》
北大核心
2014年第6期79-83,共5页
The Food Industry
关键词
蟠桃酒糟
酶解
还原糖
响应面分析
peach lees
hydrolysis
sugar
response surface methodology
