| 正交实验优化酸樱桃果汁酶解工艺研究 |
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| 引用本文： | 张圆圆,王宝刚,冯晓元,纪淑娟,李文生,张开春.正交实验优化酸樱桃果汁酶解工艺研究[J].食品工业科技,2012,33(17):190-193. |
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| 作者姓名： | 张圆圆 王宝刚 冯晓元 纪淑娟 李文生 张开春 |
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| 作者单位： | 1. 沈阳农业大学食品学院,辽宁沈阳,110866
2. 北京市农林科学院林业果树研究所,北京,100093 |
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| 基金项目： | 北京市农林科学院科技创新能力建设专项(KJCX201102004);公益性行业(农业)科研专项经费资助(200903019) |
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| 摘 要： | 以酸樱桃为原料,在单因素实验的基础上,采取正交实验设计,研究了酸樱桃果汁最佳酶解工艺条件。结果表明:果胶酶在酸樱桃果汁加工中的最适添加量为1.6mL/kg,酶解时间为3.5h,酶解温度为55℃。用此工艺生产的酸樱桃果汁,出汁率为87.17%,浊度为1.25NTU。从各因素对果汁加工的影响来看,酶解温度>酶添加量>酶解时间。
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| 关 键 词： | 果胶酶 酸樱桃 果汁 加工 正交实验 |
Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test |
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| ZHANG Yuan-yuan,WANG Bao-gang,FENG Xiao-yuan,JI Shu-juan,LI Wen-sheng,ZHANG Kai-chun.Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test[J].Science and Technology of Food Industry,2012,33(17):190-193. |
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| Authors: | ZHANG Yuan-yuan WANG Bao-gang FENG Xiao-yuan JI Shu-juan LI Wen-sheng ZHANG Kai-chun |
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| Affiliation: | 1.College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;2.Institute of Forestry and Pomology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100093,China) |
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| Abstract: | With sour cherry as the raw material on optimization of enzymatic hydrolysis by single-factor test and orthogonal test was made.Results showed that the optimum conditions were pectinase dosage 1.6mL/kg,hydrolysis time 3.5h and hydrolysis temperature 55℃.Under these conditions,the juice yield was 87.17%and that turbidity was 1.25NTU.The main factor that influenced the juice processing in the order of hydrolysis temperature,pectinase dosage and hydrolysis time. |
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| Keywords: | pectinase sour cherry juice processing orthogonal test |
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