摘要
果胶酶酶解工艺对香蕉芒果复合果浆酶解效果的影响,从酶解温度、酶添加量、酶解pH值和酶解时间等方面进行单因素试验分析,以透光率为酶解效果评价指标,在单因素试验的基础上进行正交试验。结果表明,最佳酶解工艺条件为酶添加量0.5 g/L,酶解温度45℃,酶解pH值4.0,酶解时间120 min,影响香蕉芒果复合果浆酶解效果大小为果胶酶添加量>酶解温度>酶解pH值>酶解时间,在最优的条件组合下酶解后的香蕉芒果复合果浆的透光率可以达99.4%,为香蕉芒果复合型果酒的加工提供酶解工艺参数。
In this paper,the influence of pectinase enzymolysis technology on the enzymolysis effect of banana and mango complex fruit pulp was studied.The single factor experiment was carried out from the enzymolysis temperature,enzymolysis amount,enzymolysis pH and enzymolysis time.The light transmittance was taken as the evaluation index of the enzymolysis effect,and the orthogonal experiment was conducted on the basis of the single factor experiment.The results showed that the optimal conditions of enzymatic hydrolysis were as follows:dosage 0.5 g/L,enzymatic hydrolysis temperature 45℃,pH value 4.0,enzymatic hydrolysis time 120 min.The influence of the enzymatic hydrolysis effect were pectinase content>enzymatic hydrolysis temperature>enzymatic hydrolysis pH>enzymatic hydrolysis time.The light transmittance of banana mango compound fruit pulp after enzymatic hydrolysis could reach 99.4%under the optimal combination conditions.The paper provided enzymatic hydrolysis technological parameters for the processing of banana mango compound fruit wine.
作者
陈铭中
钟旭美
孔令开
叶颖娴
陈勇
CHEN Mingzhong;ZHONG Xumei;KONG Lingkai;YE Yingxian;CHEN Yong(Yangjiang Polytechnic,Yangjiang,Guangdong 529566,China;Yangjiang Key Laboratory of Functional Food R&D and Quality Analysis,Yangjiang,Guangdong 529566,China)
出处
《农产品加工》
2022年第8期30-33,共4页
Farm Products Processing
基金
2019年阳江职业技术学院大学生创新创业训练计划项目“香蕉芒果复合果酒发酵工艺的研究”(2019年)。
关键词
复合果浆
酶解工艺
正交试验
compound fruit pulp
enzymatic hydrolysis process
orthogonal experiment
