微囊化速溶香蕉粉的工艺

采用微胶囊化生产速溶香蕉粉。香蕉酶解反应的最佳条件为料液质量比1∶1,果胶酶用量0.08mL/kg,淀粉酶用量0.04%,温度40℃,反应时间90min,得率达80.2%。酶解香蕉浆经过乳化均质,喷雾干燥生产速溶微囊化香蕉粉粉末,干燥过程的进风温度为185℃,出风温度为80℃。速溶粉产品有良好的速溶性和乳化稳定性,较好的复水性。     

果胶酶酶解桑葚和杨梅果汁工艺研究

试验以桑葚、杨梅鲜果为原料,打浆后在果浆的自然pH值下,加入果胶酶进行酶解处理,通过优化加酶量、酶解温度和酶解时间,考察果胶酶对桑葚、杨梅果浆酶解效果的影响。经单因素实验,确定桑葚、杨梅果浆酶解的最佳工艺条件。通过试验结果可知桑葚果浆的最佳酶解条件为:果胶酶用量120mg/kg,酶解温度40℃,酶解时间4h;杨梅果浆的最佳酶解条件为:果胶酶用量180mg/kg,酶解温度35℃,酶解时间4h。结果表明在单因素的水平基础上,用果胶酶对桑葚、杨梅浆果进行酶解,酶解效果较好,果汁出汁率高,澄清度较好。     

功能性胡萝卜粉的开发研究

以胡萝卜为原料,经过酶制剂水解,采用喷雾干燥法,制备功能性胡萝卜干粉.胡萝卜经去皮、切分、热烫、打浆、磨细、均质后得到均匀的胡萝卜浆,然后再进行酶解.研究以浆液的可溶性糖含量为指标,通过单因素和正交试验分析,得到最佳的酶解条件为:添加0.03%的果胶酶和2%乙醇,在45℃下处理2h;再加入0.6%的α-淀粉酶,在60℃,搅拌速度120 r/min条件下反应2h;然后添加1.2%糖化酶,60℃,搅拌速度120 r/min条件下反应2h.     

果胶酶提高油桃出汁率的工艺研究

研究了用果胶酶提高油桃出汁率的工艺。通过单因素实验和正交实验分析了果胶酶用量、酶解温度和酶解时间对油桃出汁率的影响,得到最佳工艺参数为果胶酶用量0.11mL/kg,酶解温度40℃,酶解时间120min,其出汁率约为78.95%,与未加果胶酶处理的空白实验相比,出汁率提高了12.04%。     

果胶酶提高油桃出汁率的工艺研究

研究了用果胶酶提高油桃出汁率的工艺。通过单因素实验和正交实验分析了果胶酶用量、酶解温度和酶解时间对油桃出汁率的影响,得到最佳工艺参数为果胶酶用量0.11mL/kg,酶解温度40℃,酶解时间120min,其出汁率约为78.95%,与未加果胶酶处理的空白实验相比,出汁率提高了12.04%。      

果胶酶酶解红枣浆工艺研究

以市售和田大枣为原料,利用果胶酶处理红枣浆,以提高红枣浆出汁率。通过单因素试验得到在酶解温度30℃~50℃范围内、酶解pH 4.5~5.5、果胶酶添加量0.01%~0.03%、酶解时间60 min~80 min红枣浆出汁率较高,酶解效果较好;通过正交试验得到果胶酶处理红枣浆最佳工艺条件为酶解温度40℃,酶解pH 5.5,果胶酶添加量0.03%,酶解时间60 min,此条件下红枣浆出汁率为87.5%,比未添加果胶酶进行酶解提高了19%。     

超声波协同果胶酶提高胡萝卜出汁率的研究

提高出汁率是胡萝卜饮料加工过程核心技术之一,处理不好直接影响原料利用率和产品品质。以胡萝卜为原料,首先优化考查超声功率、超声时间、果胶酶用量、酶解温度和酶解时间对出汁率的影响,然后在此基础上采用Box-Behnken试验设计与分析优化超声波协同果胶酶提高胡萝卜出汁率的工艺参数。试验结果表明:超声波协同果胶酶提高胡萝卜出汁率的最佳工艺参数为超声功率200 W、超声时间31.25 min、果胶酶用量0.043%、酶解温度49.2℃和酶解时间2.5 h,此时出汁率达最大值53.01%。     

草莓胡萝卜复合果蔬汁澄清工艺研究

澄清是复合果蔬汁加工过程核心技术之一,处理不好直接影响果蔬汁品质。果胶酶作为常用澄清剂,具有简便、快捷、效果好等特点。本文以果胶酶为澄清剂,研究了果胶酶用量、酶解温度、酶解时间和复合果蔬汁pH对草莓胡萝卜复合果蔬汁的澄清效果。单因素试验显示:果胶酶用量为0.65 0.75g/L、酶解温度为40 50℃、酶解时间为3.5 4.5h、复合果蔬汁pH为3.5 4时,草莓胡萝卜复合果蔬汁的出汁率和透光率均较好。通过正交试验获得的最佳工艺条件为:果胶酶用量0.7g/L、酶解温度50℃、酶解时间5h、复合果蔬汁pH值3.75,此条件下澄清后草莓胡萝卜复合果蔬汁透光率为80.34%,出汁率为88.73%,可溶性固形物含量为10.8%。本研究结果表明,在合适的工艺条件下,果胶酶能有效的去除草莓胡萝卜复合果蔬汁中的果胶物质。     

响应面法优化双酶解杏浆提高出汁率研究

以新疆库买提杏为原料,研究利用果胶和纤维素酶联合酶解杏浆提高杏子出汁率的工艺。在单因素试验的基础上,采用Box-Behnken中心组合试验,建立二次回归方程模型,模型相关系数R2=0.9874,对模型进行方差分析,确定了杏浆最佳酶解工艺参数。结果表明:双酶解的最佳工艺参数为果胶酶用量1.7 g/kg、纤维素酶用量2.5 g/kg、酶解温度40℃、酶解时间78.77 min,在此条件下,杏子的出汁率为88.189%。     

用果胶酶提高胡萝卜出汁率方法

研究了用果胶酶提高胡萝卜出汁率的方法,采用正交试验分析了果胶酶的用量、酶解温度和酶解时间对胡萝卜出汁率的影响,得到了最佳出汁率的工艺方案。     

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

In this paper, enzyme preparation for carrot pulp maceration was screened out and enzymatic maceration processing condition of the carrot pulp was optimised by response surface methodology for carrot juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP‐L, Pectinase FNP‐1 and cellulose FNC‐1 employed in the carrot juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on juice β‐carotene content, juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t^?1 and incubation time was 80 min, the juice β‐carotene content was ≥54.2 mg kg^?1, the juice yield ≥63.5% and the juice viscosity ≤2.1 mPa S.     

Effect of pectinase treatment on extraction of antioxidant phenols from pomace,for the production of puree-enriched cloudy apple juices

Effects of pomace maceration on yield, turbidity, cloud stability, composition of phenolics, antioxidant activity and colour properties were studied, to evaluate the potential applicability of enzyme preparations in puree-enriched cloudy apple juice production. The yield of mixed juice and puree from pomace obtained in the enzymatic processing of apple ranged from 92.3% to 95.3%, significantly higher than the yield from the control without enzymatic pomace treatment (81.8%). Higher turbidity was obtained upon pomace treatment with Pectinex XXL and Pectinex Ultra SPL enzymes. The total content of phenolic compounds in apple pomace was higher than in raw juices (1520 mg/kg and 441 mg/L, respectively). The total polyphenol yields were higher in juices treated with Pectinex AFP L-4, Pectinex Yield Mash and Pectinex XXL, as compared to the control treatment. During 6 months of storage, a significant change was observed in the content of polyphenols, especially in procyanidin fractions.     

THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE

The enzyme preparation Pectinex Smash XXL was employed to macerate the carrot pulp, the effect of enzymatic mash treatment (EMT), pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice was investigated. As compared with the control sample, an increase of juice yield, total soluble solid (TSS) and carotenoids in carrot juice was close to 20%, 1% and 26 mg/kg, respectively, after EMT. The EMT also increased the color parameters CIEL*, a*and C*values in carrot juice. However, it significantly decreased the viscosity from 2.54 to 2.09 mPa·s. The centrifugation resulted in a significant decline in turbidity from 240.33 to 187.33 NTU and a significant increase in the color parameters in carrot juice. After homogenization, the turbidity and the carotenoids in carrot juice were significantly reduced from 187.33 to 161.67 NTU and from 61.87 to 58.76 mg/kg, respectively. The turbidity and carotenoids in carrot juice decreased during storage, and all the color parameters had a closer relationship with storage temperature and time; higher storage temperature and longer storage time caused greater loss of color.     

海参皂苷Echinoside A的酶解及其产物结构鉴定与溶血毒性

利用商业酶将海参皂苷Echinoside A(EA)酶解成低溶血毒性的次级苷。为了得到溶血毒性更低的稀有次级海参皂苷,以海参皂苷Echinoside A为底物,选用5种商品糖苷酶,对其进行酶解。利用TLC、高效液相色谱-质谱法(HPLC-MS)和电喷雾串联质谱法(ESI-MS/MS)筛选出具有能将海参皂苷EA降解生成新物质的商品糖苷酶,并进行其酶解产物结构鉴定和溶血毒性研究。结果表明,果胶酶、果胶酶Ultra SP-L和纤维素酶有酶解效果,其中果胶酶酶解生成二糖基次级海参皂苷(化合物1)和一糖基次级海参皂苷(化合物2);果胶酶Ultra SP-L和纤维素酶酶解生成化合物1,其他两种酶对海参皂苷EA没有酶解作用。溶血实验证明酶解产物的溶血毒性相对于海参皂苷EA的溶血毒性有明显地降低,其中化合物2的溶血毒性降低到30%以下,效果显著。     

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

In this study, effects on the yield and the quality of product properties of carrot juice produced with lactofermentation and added citric acid, and with and without total enzymatic liquefaction (Pectinex Ultra SP-L) were investigated. Samples were stored at room temperature for 6 months and analytical changes which might occur were determined at day 0 and after 2, 4 and 6 months by quality control tests. In enzyme-treated samples, the yield and the quality of mineral incrementation were determined. Accordingly, ash and water-soluble dry matter contents were increased in the samples. Galacturonic acid formed after enzymatic breakdown of pectin in the raw material increased the total acidity of the samples. Sensorial tests of the product were also carried out. According to the test results, the products produced with enzyme treatment at day 0, after 2 and 4 months storages were found to be the ones mostly preferred. However the samples without enzyme treatment were preferred by the panelists after long-term (6 months) storage.     

果胶酶酶解库尔勒香梨果汁工艺条件优化

通过试验得出:香梨汁中果胶含量0.4%,最佳酶制剂为液态Pectinex BE XXL;并通过单因素对比试验初步确定库尔勒香梨果汁酶解的工艺条件,通过正交试验优化工艺参数,确定果胶酶酶解库尔勒香梨果汁的最佳工艺组合:酶制剂用量为120 mL/t,温度40℃,时间2 h,最适pH为5～5.5。     

响应面试验优化胡萝卜浆复合酶解工艺

为优化胡萝卜制汁工艺,以出汁率为指标,通过单因素试验研究纤维素酶-果胶酶配比、酶解时间、酶解温度对胡萝卜出汁率的影响,再通过Box-Behnken试验法与响应面分析法,研究各自变量及其交互作用对胡萝卜出汁率的影响,建立了二次多项式回归预测模型。结果表明：复合酶酶解胡萝卜浆的最佳条件为纤维素酶-果胶酶配比2.2∶10（g/g）、复合酶添加量0.3%、酶解时间1.94 h、酶解温度41.67 ℃。在此酶解条件下,胡萝卜出汁率为（79.36±0.23）%,与响应面预测值79.06%拟合性较好,对实际生产有一定指导意义。     

Effect of enzyme‐aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices

Bilberries (Vaccinium myrtillus) and blackcurrants (Ribes nigrum) were treated with extensive dosages of commercial cell wall degrading enzyme preparations, i.e. Econase CE, Pectinex Ultra SP‐L, Pectinex Smash, Pectinex BE 3‐L and Biopectinase CCM. The enzymes were dosed based on the polygalacturonase activity. The juice yield was improved in both berries as a result of the enzymatic treatment. The improvement was more pronounced with blackcurrants owing to their thicker cell walls. The impact of the enzymatic treatment on anthocyanins present in the juices was investigated using HPLC‐DAD. The enzyme preparations affected the contents and composition of anthocyanins in the juices. Pectinex Ultra SP‐L, Pectinex Smash, Pectinex BE 3‐L and Biopectinase CCM increased the total content of anthocyanins by 13–41% in the bilberry juices and by 18–29% in the blackcurrant juices. Econase CE, however, produced a dramatic decrease in the total anthocyanin content in the bilberry juice due to its enzyme profile, whereas no such effect was observed with the blackcurrant juice. All the enzyme mixtures tested produced a total or extensive loss of anthocyanidin galactosides in bilberry juice. Commercial enzyme preparations used in the production of berry juices can improve extraction of anthocyanins into the juice. However, they may effectively hydrolyse certain glycosides and thus affect the profile of extracted anthocyanins. Copyright © 2005 Society of Chemical Industry     

果浆酶和植物复合水解酶对香蕉果浆的酶解效果比较

研究了果浆酶Pectinex xxl和植物复合水解酶Viscozyme L的酶添加量、酶解温度、酶解时间对香蕉果汁得率、澄清度、粘度和浊度的影响,确定了Pectinex xxl和Viscozyme L酶解香蕉浆的最佳工艺。在此基础上通过对酶解后香蕉浆和香蕉汁的成分和特性分析,对两种酶的酶解效果进行了比较。结果表明,Viscozyme L降解香蕉浆中的果胶和纤维素的活力较强,酶解效果较佳。     

Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy juices from Lis Gala and Fuji Suprema apples varieties, at three ripening stages (unripe, ripe and senescent) were investigated using Principal Component Analysis and Hierarchical Cluster Analysis. The commercial preparations enzymatic (Ultrazym^® AFPL; Pectinex^® Ultra Clear; Pectinex^® SMASH XXL; Panzym^® YieldMASH) increased the total phenolic compounds and ferric reducing capacity of the cloudy juice from unripe and ripe Lis Gala (respectively by 67 and 49% for unripe apples, and 28 and 33% for ripe apples) and unripe Fuji Suprema apples (23 and 55%), while for the ripe Fuji Suprema apples only Pectinex^® Ultra Clear and Panzym^® YieldMASH had this effect. No significant (p > 0.05) was observed on senescent stage, whatever the enzymatic preparation. Enzymatic preparations could increase phenolic compounds concentration and antioxidant capacity of cloudy apple juice, but this effect depended on the maturity of the apples.