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Ying Sun Zhengfu Wang Jihong Wu Fang Chen Xiaojun Liao & Xiaosong Hu 《International Journal of Food Science & Technology》2006,41(9):1082-1089
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. 相似文献
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响应面法优化紫薯汁糖化工艺研究 总被引:1,自引:0,他引:1
以紫薯液化汁为原料,采用单因素试验对紫薯汁的糖化工艺进行研究,并通过响应面法优化得到紫薯汁糖化最佳工艺参数。结果表明,各因素对紫薯液化汁糖化的影响大小依次为时间、糖化酶添加量、温度和pH值。并得到紫薯汁糖化最佳工艺参数:温度60℃、pH值4.5、糖化酶添加量1.0%、糖化酶作用时间2.0 h。在此条件下,紫薯汁总糖含量为38.691 g/L。 相似文献
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本文以南果梨为原料,研究了复合酶法制取南果梨汁最优工艺。通过单因素实验研究复合酶添加量、酶解时间、果胶酶与纤维素酶配比和酶解温度对南果梨出汁率和可溶性固形物含量的影响;在此基础上,采用Box-Behnken实验设计法,优化复合酶酶解南果梨汁工艺参数,以提高南果梨出汁率和可溶性固形物含量。结果表明:在复合酶添加量0.15%、酶解时间119 min、酶比例3∶1、酶解温度42℃的条件下,南果梨出汁率达78.15%,与理论值77.42%基本相符(相对误差0.93%);与未经酶处理相比,出汁率提高了12.92%,可溶性固形物含量提高了1.72%。由实验结果可知,经复合酶酶解后南果梨出汁率和可溶性固形物含量等相关理化指标均有显著提高。 相似文献
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以石榴皮为原料,采用响应面法研究鞣花酸酸化工艺条件。以多酚提取物转化率为指标,考察硫酸浓度、酸化时间、酸化温度对鞣花酸得率的影响。在单因素实验的基础上,通过Box-Benhnken中心组合设计和响应面分析法,确定石榴皮鞣花酸的酸化工艺条件。结果表明,优化的鞣花酸酸化工艺为:硫酸浓度为0.83mol/L、酸化时间5h、酸化温度105℃,石榴皮多酚提取物转化率为86.38%,用无水甲醇热回流萃取4次,得到鞣花酸样品。建立了石榴皮酸化制备鞣花酸的二次多项数学模型,对石榴皮鞣花酸的制备工艺具有较好的预测作用。 相似文献
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以宁夏枸杞干果为主要原料,利用复合益生菌进行发酵。通过单因素和响应面试验设计,分别考察菌种比例、料水比、接种量和发酵时间对发酵枸杞汁品质的影响。结果表明,最佳发酵条件为复合益生菌配比为植物乳杆菌∶肠膜明串珠菌∶嗜热链球菌∶保加利亚乳杆菌=3∶3∶2∶1,料水比(枸杞干果∶水)为1∶9(g∶mL),接种量5%,发酵时间8 h。发酵后测得发酵枸杞汁中的乳酸含量为432 mg/100 mL,活菌数为2.3×108 CFU/mL,总糖含量为155 mg/100 mL,总黄酮含量为0.25 mg/100 mL,蛋白质含量为0.2 g/100 mL,感官评分达到96分;发酵枸杞汁颜色为鲜亮的橘红色,口感细腻柔和,发酵香气浓郁且具有枸杞特征滋味。 相似文献
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本研究采用亚临界水萃取法提取石榴叶总酚,并通过响应面法优化其提取工艺参数。在单因素实验的基础上,根据响应面Box-Behnken实验设计原理,采用三因素三水平的分析法,选取提取温度、提取时间、液料比为自变量,考察其对石榴叶提取物中总酚含量的影响,并通过方差分析优化其工艺。结果表明,回归方程对实验拟合较好,可以对石榴叶中总酚含量进行很好的分析和预测;优化后的最佳工艺条件为:提取温度134℃、提取时间31 min、液料比52∶1 m L/g。在该条件下,石榴叶总酚含量为169.24 mg GAE/g,与预测值173.31 mg GAE/g基本一致。通过与溶剂加热回流法相比较,亚临界水提取可明显提高石榴叶总酚的含量,并缩短提取时间。 相似文献
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Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology
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Yu Miao Liu Hong‐zhi Yang Ying Shi Ai‐min Liu Li Hu Hui Wang Qiang Yu Hong‐wei Wang Xiao‐he 《International Journal of Food Science & Technology》2016,51(8):1754-1761
Peanut sprout has associated with enhance the content of a nonflavonoids known as resveratrol, which influences a variety of functions including against cancer, cardiovascular and delaying ageing. Peanut from Liaoning province of China was used as a material to accumulate resveratrol during germination. The individual effects of soaking temperature and time as well as germination temperature, time and humidity on resveratrol accumulation in 5 days germinated peanut were investigated. Then, based on Box–Behnken design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions were as follows: soaking temperature at 35 °C, soaking time at 8 h, germination temperature at 29 °C, germination humidity at 90%, and germination time at 5 day. Under the optimum condition, resveratrol content reached 32.87 μg g?1, which was almost 9.78 times higher than that in the peanut which did not germinate. 相似文献
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Optimization of enzymatic clarification of green asparagus juice using response surface methodology 总被引:2,自引:0,他引:2
Enzymatic clarification conditions for green asparagus juice were optimized by using response surface methodology (RSM). The asparagus juice was treated with pectinase at different temperatures (35 °C-45 °C), pH values (4.00-5.00), and enzyme concentrations (0.6-1.8 v/v%). The effects of enzymatic treatment on juice clarity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were investigated by employing a 3-factor central composite design coupled with RSM. According to response surface analysis, the optimal enzymatic treatment condition was pectinase concentration of 1.45%, incubation temperature of 40.56 °C and pH of 4.43. The clarity, juice yield, and soluble solid contents in asparagus juice were significantly increased by enzymatic treatment at the optimal conditions. DPPH radical-scavenging capacity was maintained at the level close to that of raw asparagus juice. These results indicated that enzymatic treatment could be a useful technique for producing green asparagus juice with high clarity and high-antioxidant activity. PRACTICAL APPLICATION: Treatment with 1.45% pectinase at 40.56 ° C, pH 4.43, significantly increased the clarity and yield of asparagus juice. In addition, enzymatic treatment maintained antioxidant activity. Thus, enzymatic treatment has the potential for industrial asparagus juice clarification. 相似文献
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以川产药食资源石榴为主要原料,通过单因素试验及响应面法对石榴保健果醋的醋酸发酵工艺进行优化,并探讨其降糖降 脂活性。 结果表明,石榴保健果醋的醋酸发酵最佳条件:初始酒精度9%vol、醋酸菌接种量10%、发酵时间8 d、发酵温度29 ℃。 在此优 化发酵工艺条件下,发酵液总酸度最高可达4.732 g/100 mL,所得的石榴保健果醋颜色鲜红,果醋香气浓郁,风味俱佳;同时,药效试 验表明,石榴保健果醋能明显或部分降低小鼠血清空腹血糖(FBG)、总胆固醇(TC)和甘油三酯(TG)的含量,升高胰岛素敏感指数(ISI),提高机体对胰岛素的敏感性,显示出较好的改善糖脂代谢作用。 相似文献
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以百香果为原料,响应面法优化果胶酶、纤维素酶酶解百香果全果的最佳酶解工艺。单因素实验研究料液比、p H、酶解时间、酶解温度、酶添加量对百香果出汁率的影响,利用Box-Behnken设计实验响应面法优化三个因素对酶解全果百香果果汁工艺。响应面法优化结果表明,百香果酶解最佳工艺参数为温度38.8℃,果胶酶添加量0.06‰,纤维素酶添加量0.09‰,在此条件下酶解百香果全果果汁60 min,出汁率为94.21%,和理论值94.237%模拟较好。本研究建立百香果酶解工艺二次线性回归模型准确有效,优化百香果酶解工艺参数是可行的,有一定的实用价值,可为百香果果汁、果酒及果醋等进一步研究提供理论依据。 相似文献
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为了得到超高压钝化蓝莓汁中酶活性的最优工艺参数,选取过氧化物酶(POD)和多酚氧化酶(PPO)的酶残留活性为响应值,根据Central-Composite实验设计原理,建立了酶的残留活性与超高压处理压力、时间和温度之间的数学模型。并采用Design-Expert8.0.6进行响应面分析。实验结果表明:钝化过氧化物酶(POD)最佳处理条件为:处理压力500 MPa、时间5 min和温度40℃,处理后POD酶的残留活性降至49.13%;钝化多酚氧化酶(PPO)最佳处理条件为:处理压力500 MPa、时间15 min和温度10℃,处理后PPO酶的残留活性降至4.776%。此外,在实验条件为压力500 MPa、处理时间15 min及温度10℃时处理蓝莓汁,POD和PPO的综合钝化效果最佳。 相似文献
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Seyed H. Hosseini-Parvar Javad Keramat Mahdi Kadivar Elham Khanipour & Ali Motamedzadegan 《International Journal of Food Science & Technology》2009,44(3):467-475
This work was initiated to optimise the factors affecting the enzymatic extraction of edible gelatin from the cattle bones using response surface methodology. A central composite rotatable design was used to evaluate the effects of the enzyme concentration, time of enzymatic treatment and extraction temperature on the yield of extraction, gel strength, apparent viscosity and absorption at 420 nm. The R 2 values of regression models for all the response variables were higher than 0.9. Data analysis showed that all the process variables significantly ( P < 0.01) affected the gel strength and apparent viscosity of extracted gelatin, whereas the effect of extraction temperature on both yield of extraction and absorption at 420 nm was not significant ( P > 0.05). Graphical optimum conditions for the extraction yield, gel strength, apparent viscosity and absorption at 420 nm were determined as 6.1 ppm, 15.6 h, 70 °C; 9.1 ppm, 11.9 h, 70.3 °C; 7.86 ppm, 14.9 h, 77.5 °C and 2.8 ppm, 10 h, 60 °C, respectively. For all the response variables, the experimental values were very close to the predicted values and were not statistically different ( P < 0.05). 相似文献
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响应面法优化树莓汁酶解工艺 总被引:1,自引:0,他引:1
以红树莓为原料,利用响应面法对树莓汁的果胶酶酶解工艺条件进行优化。结果表明:经优化后树莓汁的最佳酶解工艺条件为温度47℃,酶解时间2.8 h,果胶酶用量0.18%,出汁率达到71.50%,得到的树莓汁澄清透明,色泽宜人,为树莓果汁饮料的生产提供参考。 相似文献