摘要
以鲜柠檬汁为对象,研究不同条件下柚皮苷酶对柠檬汁脱苦效果。通过单因素实验确定了酶用量不小于0.2 g/L,果汁pH为3~5,果汁温度50-70℃,酶作用时间不少于40 min,其脱苦率可在88%以上。在此基础上通过正交实验确定了最佳工艺条件：柚皮苷酶用量0.2 g/L,果汁pH值为4,果汁温度60℃,酶作用时间60 min。
With fresh lemon juice as an object, naringinase was used to debitter lemon juice under different conditions. Through single factor experiments, the results showed that the rate of debittering was over 88%, when the amount of naringinase was not less than 0.2 g/L, pH value of juice was 3--5, the temperature of juice was 50-70 ℃, and enzyme reaction time was not less than 40 min. On the basis of single factor experiments, the optimum conditions were that the amount of naringinase was 0.2 g/L, pH value of juice was 4, the temperature of juice was 60 ℃, and enzyme reaction time was 60 min by orthogonal.
出处
《食品科技》
CAS
北大核心
2014年第10期106-108,共3页
Food Science and Technology
基金
四川省重点学科建设项目
关键词
柠檬汁
柚皮苷酶
脱苦工艺
lemon juice
naringinase
debittering process
