酶法真空间歇处理脱除脐橙果皮和囊衣的研究

为降低柑橘汁胞生产中通常采用的热烫去皮酸碱脱囊衣工艺造成的环境污染和水资源浪费，选用植物酶制 剂结合真空间歇处理作为一种替代方法。根据所选酶的特性选择pH 3.5、处理温度40 ℃的条件下，研究酶添加量、 真空度、间歇方式和浸泡时间等因素对去皮效果的影响。在单因素试验的基础上确定各因素的最佳水平，并采用 L9（34）正交试验优化了各工艺参数。结果表明：在酶制剂添加量2%、真空度10 psi、间歇减压方式（2＋2＋2＋ 2）min的条件下处理50 min后，得到脐橙全果果皮去除完全、囊衣脱除干净的样品。

Optimization of Enzymatic Peeling of Navel Orange under Intermittent Vacuum Conditions

An alternative method was developed by hydrolytic treatment with Viscozyme L under intermittent vacuum
conditions to minimize environmental pollution and water resource waste in the production of orange juice vesicles by the
traditional process of blanching and acid-alkali treatment. The enzyme preparation was used according to the manufacture’s
instruction under the conditions of pH 3.5 and 40 ℃. The effects of other hydrolytic conditions such as enzyme dosage,
vacuum degree, intermittent modes and soaking time on Navel orange peeling were investigated. An L9 (34) orthogonal array
design was used to optimize the four parameters. After treatment for 50 min with an enzyme dosage of 2% at a vacuum
degree of 10 psi under an intermittent mode of (2 + 2 + 2 + 2) min, oranges were completely peeled.