摘要
试验以珍珠油杏为原料,经过清洗、解冻和打浆之后,加入酶进行酶解,分别对单一果胶酶酶解工艺和果胶酶与纤维素酶复配酶解工艺进行优化,考察优化条件对珍珠油杏杏浆出汁率的影响。经过单因素试验和正交优化试验,最终确定的最佳单一果胶酶酶解工艺条件是果胶酶添加量0.035%、酶解温度45℃、酶解时间120 min,此时珍珠油杏杏浆出汁率为54.80%。果胶酶和纤维素酶复配酶解最佳工艺条件为果胶酶与纤维素酶的比例1∶1、酶添加总量0.10%、酶解温度45℃、酶解时间80 min,此时珍珠油杏杏浆出汁率为56.67%。结果表明:单一果胶酶和复配酶酶解均能大幅度提高珍珠油杏杏浆出汁率,复配酶解比单一果胶酶酶解将珍珠油杏出汁率提高1.87个百分点,并且将酶解时间缩短40 min。
In this experiment, pearl oil apricot was used as raw material. After cleaning, thawing and beating, enzyme was added for enzymolysis. The single pectinase enzymolysis process and the compound enzymolysis process of pectinase and cellulase were optimized respectively to investigate the effect on juice yield of pearl oil apricot pulp. Through single factor test and orthogonal test, the optimal single pectinase enzymatic hydrolysis conditions were determined as follows: pectinase dosage 0.035%, enzymolysis temperature 45 ℃ and enzymolysis time 120 min, and the juice yield of Pearl oil apricot pulp was 54.80%. The results showed that the optimum conditions were as follows: the ratio of pectinase and cellulase 1∶1, the total amount of enzyme 0.10%, hydrolysis temperature 45 ℃ and hydrolysis time 80 min, and the juice yield of pearl oil apricot pulp was 56.67%. The results showed that the juice yield of pearl oil apricot pulp could be greatly improved by single pectinase and compound enzyme, the juice yield of pearl oil apricot pulp by compound enzyme was 1.87 points higher than that by single pectinase, and the hydrolysis time was shortened by 40 min.
作者
贾乾
赵丛芝
唐霞
宋春丽
张子德
JIA Qian;ZHAO Congzhi;TANG Xia;SONG Chunli;ZHANG Zide(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000)
出处
《食品工业》
CAS
2022年第2期105-109,共5页
The Food Industry
关键词
珍珠油杏
酶解
果胶酶
纤维素酶
出汁率
pearl oil apricot
enzymolysis
pectinase
cellulase
juice yield
