摘要
试验对鸡皮果汁澄清采用酶法澄清工艺进行研究,以果胶酶和纤维素酶组成的复合酶用于澄清鸡皮果汁,通过单因素试验和正交试验得出澄清鸡皮果汁的最佳条件:果胶酶-纤维复合比例1∶1,复合酶添加量0.06%,酶解温度45℃,酶解时间6 h。在此条件下,鸡皮果汁的透光率为95.9%。此外,为提高果汁的稳定性,进行了果汁的稳定性试验。结果表明,羧甲基纤维素钠最佳用量为0.015%,得到的鸡皮果汁具有最佳风味,稳定性最好。
The clarification process of Clausena anisum-olens juice was studied by enzyme method,and the compound enzyme composed of pectinase and cellulase was used to clarify Clausena anisum-olens juice.The best condition to clarify Clausena anisum-olens juice obtained through single factor test and orthogonal test was pectinase-fiber ratio 1∶1,the enzyme content 0.06%,the enzymatic hydrolysis temperature 45 ℃,and the enzymatic hydrolysis time 6 h.Under this condition,the transmittance of Clausena anisum-olens was 95.9%.In addition,in order to improve the stability of juice,the stability test of juice was carried out.The results showed that the optimum dosage of sodium carboxymethyl cellulose was 0.015%,and the Clausena anisum-olens juice had the best flavor and the best stability.
作者
苏秀芳
唐琴琴
SU Xiufang;TANG Qinqin(Department of Chemistry and Biology Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200;Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of Guangxi Southwest Plant Resources,Chongzuo 532200)
出处
《食品工业》
CAS
2022年第1期80-84,共5页
The Food Industry
基金
广西崇左市科技计划项目(崇科FA2020021)
广西民族师范学院服务地方经济社会发展专项项目(2019FW002)。
关键词
鸡皮果汁
酶法
澄清
稳定性
Clausena anisum-olens juice
enzymatic method
clarification
stability
