摘要
为提高芒果的出汁率,采用果胶酶和纤维素酶对芒果浆进行酶解,通过正交实验研究了果胶酶添加量、纤维素酶添加量、酶解温度、酶解时间4个因素对芒果出汁率的影响。结果表明:当果胶酶添加量为0.01%、纤维素酶添加量为0.007%、酶解时间为60min、酶解温度为40℃时,芒果的出汁率最高,达到71.15%;酶解得到的芒果汁可溶性固形物为16.7%±0.1%,可滴定酸为0.51%±0.08%,类胡萝卜素为(1.23±0.07)mg/100g,还原糖为7.6%±0.08%,果胶含量为(357±1.32)mg/100g,保留了鲜芒果的营养成分。
In order to improve the mango juice yield,the effect of pectinase and cellulases on mango pulp were studied in the paper. Effect of four factors, pectinase addition amount, cellulase addition amount, enzymolysis temperature and enzymolysis time on mango juice yield were studied.Through orthogonal experiment,the optimal enzymatic hydrolysis conditions were obtained as follows.The pectinase addition amount was 0.01%,the cellulase addition amount was 0.007%, the enzymolysis time was 60min, the enzymolysis temperature was 40℃. Under the optimum process conditions,juice yield of mango was the highest, at 71.15%.The soluble solids, titratable acid, carotenoids, reducing sugar and pectin content in mango juice were 16.7% ± 0.1%, 0.51% ± 0.08%, （ 1.23 ±0.07）mg/100g,7.6%±0.08% and （357 ±1.32）mg/100g,respectively.The original nutrition of Mango juice was stayed after enzymolysis.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第13期217-219,224,共4页
Science and Technology of Food Industry
基金
广西农科院科技发展基金(桂农科2013YM23
桂农科2013JQ04)
2015年农业技术试验示范(农产品加工)项目(农加科函[2015]26号)
2014年中央财政农业技术推广服务资金项目(桂财农函[2014]294号)
