共查询到18条相似文献,搜索用时 149 毫秒
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酶法液化制取龙眼汁的研究 总被引:1,自引:0,他引:1
研究了利用纤维素酶、半纤维素酶、果胶酶单一使用和复合使用时,对龙眼进行全果液化取汁的工艺效果以及有关工艺条件。研究发现单一使用纤维素酶、半纤维素酶、果胶酶对龙眼进行全果液化时,果汁产率在酶用量为0.6%之前随酶用量的增加增幅较大,在酶用量为0.6%之后随酶用量的增加增幅较小。同时还发现纤维素酶、半纤维素酶对龙眼的液化效果较好,果胶酶对龙眼液化效果则很差。通过正交试验结果表明,纤维素酶、半纤维素酶、果胶酶复合使用时,以半纤维素酶用量为0.6%,果胶酶用量为0.9%,纤维素酶用量为0.6%时,液化效果最佳。 相似文献
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酶技术对红枣汁提取效果的影响 总被引:1,自引:0,他引:1
以红枣为原料,采用酶解浸提的方法制备红枣汁.主要研究酶解条件对红枣汁提取效果的影响,通过试验比较采用果胶酶、果胶酶与纤维素酶的复合酶、果胶酶与酸性蛋白酶的复合酶分别进行酶解浸提对红枣汁黏度和提取率的影响.试验表明:采用果胶酶与纤维素酶的复合酶时提取效果较好,在加酶量为果胶酶0.20%、纤维素酶0.15%;酶解温度T=50℃;浸提时间为t=3 h;料水比为1:5(g/mL)的条件下,提取率为60.2%,黏度为1.50mPa·s,所得汁液枣香浓郁、无苦味、颜色为枣红色,具有较好的稳定性. 相似文献
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酶法制取甜柿浑浊果汁的工艺研究 总被引:2,自引:0,他引:2
采用果胶酶和纤维素酶液化甜柿果浆来制取浑浊果汁。通过正交实验得到了酶解制取甜柿果汁的最佳工艺参数:纤维素酶用量6500 U/200g(果肉),果胶酶用量2500u/200g(果内),酶解温度45℃,酶解时间 2.5h,果汁出汁率达到了79%。 相似文献
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研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。通过试验发现果胶酶、纤维素酶单一使用时的液化效果较好。果胶酶在用量为1%时可达到33%的汁液得率。纤维素酶在用量为0.9%时可得到25%的汁液得率。半纤维素酶在用量低时汁液得率较低,但在用量为0.8%以上时可达到与纤维素酶同样的汁液得率。纤维素酶、半纤维素酶、果胶酶几种酶复合使用时,以半纤维素酶用量为0.6%、纤维素酶用量为0.4%、果胶酶用量为1.0%时的液化效果最佳。 相似文献
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甜菜制糖中渗出汁中的果胶含量对生产有较大的影响.采用果胶酶对甜菜渗出汁进行清净效果研究,考察果胶酶的用量、酶解pH、酶解温度、酶解时间对渗出汁的过滤速度和果胶去除率的影响.单因素实验结果表明:果胶酶用量为5 - 15mg/kg,温度为50 - 60℃,pH值为4.0 -5.5,酶解时间10-15min条件下,果胶酶对渗出汁澄清处理的效果较好.在单因素的基础上,采用正交实验优化工艺,得到最佳的工艺条件为:果胶酶用量为15mg/kg,酶解pH 5.0,酶解温度50C,酶解时间15 min.此时果胶去除率为44.38%. 相似文献
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目的:优化胡萝卜、番茄、黄瓜和西芹这四种蔬菜制汁的酶解工艺。方法:榨汁过程中分别添加果胶酶或纤维素酶对蔬菜汁进行酶解处理,以出汁率和浊度为指标对酶解条件(酶解时间、酶添加量、酶解温度)进行单因素分析和正交实验优化。结果:四种蔬菜汁的最佳酶解工艺条件为:胡萝卜汁酶解时间60 min,果胶酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到84.7%,浊度为54.3 NTU;番茄汁酶解时间40 min,果胶酶添加量0.2%,酶解温度40 ℃,在此条件下出汁率达到95.1%,浊度为36.3 NTU;黄瓜汁酶解时间60 min,果胶酶添加量0.5%,酶解温度40 ℃,在此条件下出汁率达到93.2%,浊度为60.7 NTU;西芹汁酶解时间60 min,纤维素酶添加量0.4%,酶解温度40 ℃,在此条件下出汁率达到92.1%,浊度为33.3 NTU。结论:在最佳酶解工艺条件下制得的蔬菜汁色泽清亮、甘甜爽口,具有一定的开发价值,可用于制备复合果蔬或蔬菜饮料的原料。 相似文献
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Pectinase and cellulase enzymes were used to investigate efficacy for improving juice yield, stability and quality from prickly pear fruit. Pectinase improved the yield, stable color, color-assayed as release of anthocyanins or carotinoids and clarity of the juice. A significant increase in the effectiveness of pectinase was observed as the concentration was increased from 0.05 to 0.50% v/w. However, at concentration > 0.25% v/w they tended to impart a bitter flavor in the juice. Among three concentrations of pectinase and cellulase, pectinase at 0.50% v/w produced higher yield, a sediment-free clear juice and high-quality juice. The results indicated that depectinated clarified prickly pear juice behaves as a Newtonian fluid. It was found that the activation energy (Ea) for viscous flow was in the range of 5.02 x 10(3)-20.06 x 10(3) kJ/mol depending on the concentrations of pectinase and cellulase enzyme treatment of prickly pear juice, in contrast to 22.15 x 10(3) kJ/mol in untreated juice. Volatile compound concentrations of twelve compounds were not affected by pectinase and cellulase treatment. Overall the quality of prickly pear juice was better in pectinase-treated juice compared with untreated and cellulase-treated juice. 相似文献
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Pectinase and cellulase enzymes were used to investigate efficacy for improving juice yield, stability and quality from prickly pear fruit. Pectinase improved the yield, stable color, color‐assayed as release of anthocyanins or carotinoids and clarity of the juice. A significant increase in the effectiveness of pectinase was observed as the concentration was increased from 0.05 to 0.50% v/w. However, at concentration >0.25% v/w they tended to impart a bitter flavor in the juice. Among three concentrations of pectinase and cellulase, pectinase at 0.50% v/w produced higher yield, a sediment‐free clear juice and high‐quality juice. The results indicated that depectinated clarified prickly pear juice behaves as a Newtonian fluid. It was found that the activation energy (Ea) for viscous flow was in the range of 5.02×103–20.06×103 kJ/mol depending on the concentrations of pectinase and cellulase enzyme treatment of prickly pear juice, in contrast to 22.15×103 kJ/mol in untreated juice. Volatile compound concentrations of twelve compounds were not affected by pectinase and cellulase treatment. Overall the quality of prickly pear juice was better in pectinase‐treated juice compared with untreated and cellulase‐treated juice. 相似文献
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目的:研究酶解提取酥李果汁的最佳工艺条件,为李深加工利用提供理论参考。方法:以酥李出汁率为指标,在单因素实验基础上采用响应面试验优化,对单一果胶酶、单一纤维素酶、复合酶(果胶酶和纤维素酶)提取酥李果汁的工艺条件分别进行优化。结果:不同加酶方式中对酥李出汁率的影响因素顺序均为酶解温度>加酶量>酶解pH>酶解时间;果胶酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.45 g/L、酶解温度38 ℃、酶解pH3.8、酶解时间72 min,出汁率提高27.13%;维素酶酶解提取酥李果汁的最佳工艺条件为:加酶量0.55 g/L、酶解温度41 ℃、酶解pH4.2、酶解时间105 min,出汁率提高20.18%;复合酶酶解提取酥李果汁的最佳工艺条件为:果胶酶添加量0.45 g/L、纤维素酶添加量0.55 g/L、酶解温度41 ℃、酶解pH4.0、酶解时间87 min,出汁率提高31.79%。三种加酶方式中,回归模型均能较好地反应相应酶制备酥李果浆的出汁率,所得工艺合理可靠。结论:在酶法提取酥李果汁过程中,果胶酶和纤维素酶的不同添加方式均能有效提高酥李出汁率,其中采用复合酶提取酥李果汁效果最佳。本研究成果为贵州李产品开发提供了一定的技术参考。 相似文献
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为提高蓝莓果汁的提取率和营养品质,利用酶解技术,在单因素试验的基础上进行正交试验优化酶解工艺条件,并对果汁出汁率、总可溶性固形物、花青素含量进行测定。结果表明,酶解法提取蓝莓果汁最优工艺条件为果胶酶∶纤维素酶=3∶1,酶用量0.20%,酶解时间180 min,酶解温度50 ℃。在此最佳酶解工艺条件下,蓝莓果汁出汁率为73.37%,总可溶性固形物含量为11.8 °Bx,花青素含量为300.7 mg/kg。 相似文献
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