| 混合酶在澄清荔枝汁中的应用研究 |
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| 引用本文： | 谌国莲,陈穗,孙远明,黄晓钰,杨敏,谢洲红.混合酶在澄清荔枝汁中的应用研究[J].食品工业科技,2001(2):32-34. |
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| 作者姓名： | 谌国莲 陈穗 孙远明 黄晓钰 杨敏 谢洲红 |
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| 作者单位： | 华南农业大学食品科学系, |
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| 摘 要： | 采用正交设计研究了果胶酶、纤维素酶、木瓜蛋白酶和α-淀粉酶联合使用对荔枝果汁澄清度、稳定性与营养成分的影响。结果表明，混合酶用于澄清荔枝汁的最优工艺条件是纤维素酶量600U/100g，果胶酶量1000U/100g，α-淀粉酶量250U/100g，木瓜蛋白酶量10000U/100g，酶解温度60℃，酶解时间4h,PH4.0，且pH为主要影响因素。与原汁相比，经混合酶处理后的荔枝澄清汁的稳定性得到提高，且可溶性固形物、总糖、还原糖、总酸和氨基酸含量也明显得到提高。
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| 关 键 词： | 酶制剂荔枝汁澄清 |
Study on the application of composite enzyme in clearifying litchi juice |
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| Zhen Guolian et al..Study on the application of composite enzyme in clearifying litchi juice[J].Science and Technology of Food Industry,2001(2):32-34. |
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| Authors: | Zhen Guolian |
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| Affiliation: | Zhen Guolian et al. |
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| Abstract: | The conditions for applications of pectinase,cellulase,papain and α-amylase and their effects on the transmittance,stability and nutritional compostition of litchi juice were studied. Soluble solid, total sugar, reducing sugar, total acid and amino acid of litchi juice were significantly increased by the enzymatic treatments. The results showed the optimal conditions were:reaction temperature, 60℃; reaction duration,4h; pH,4.0; pectinase, 1000U/100g; celluase, 600U/100g, α-amylase, 250U/100g; and papain, 10000U/100g. Among the above factors, pH was the most important one. |
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| Keywords: | composite enzyme litchi juice clarification |
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