摘要
以金童5号黄桃为原料,采用超声波技术辅助酶法进行去皮,以感官评分为评价指标,经单因素试验和响应面试验优化,确定超声波辅助酶法去皮最优条件,并对最优工艺得到的黄桃与普通酶法去皮黄桃进行品质比较。结果表明:当超声波功率450 W、酶解温度45℃、酶解时间35 min、酶质量浓度0.31g/100 mL、酶液pH 3.5、黄桃与酶液料液比1∶3(g/mL)时,黄桃去皮效果最好,其感官评分最高。研究结果证明采用超声波辅助法,可以提高酶解效率和改善酶法去皮黄桃的品质:硬度提高40%,咀嚼指数提高121%,酶用量减少38%、酶解时间缩短12%。
Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches （Jin tong 5）. The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows： ul trasonic power 450 W, temperature 45℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W（yellow peach） ： V （ enzyme solution） = 1 ： 3 （g/mL） with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was superior by ultrasonic assisted enzymolysis： rigidity was increased by 40% and chewing index was increased by 121%, the peeling efficiency was higher than non assisted enzymolysis： en zyme concentration was reduced by 38% and enzymolysis time was reduced by 12%.
出处
《食品与机械》
CSCD
北大核心
2016年第8期182-187,共6页
Food and Machinery
基金
公益性行业(农业)科研专项(编号:201303076)
湖南省科技计划(编号:2009FJ4223)
关键词
黄桃
超声波
酶解
去皮
品质
yellow peach
ultrasonic
enzymolysis
peeling
quality
