酶法脱囊衣工艺优化及对甜橙囊胞品质的影响

以甜橙为原料，优化酶法脱囊衣工艺条件，在此基础上比较研究酶法与酸碱法脱囊衣对甜橙囊胞品质的影响。结果表明，酶法脱囊衣优化工艺参数为戊聚糖复合酶添加量0.35%、酶解温度50 ℃、酶解时间40 min。酸碱法脱囊衣后，囊胞汁液中VC、总酸、还原糖、总糖和香气成分的保存率分别为78.71%、56.01%、75.17%、79.45%、82.72%；酶法脱囊衣后，囊胞汁液中主要营养成分的保存率均可达96%以上，香气成分保存率也提高了15.46%。综合各项指标，酶法脱囊衣效果优于酸碱法。

Optimization of Enzymatic Removal of Endocarp from Sweet Orange (Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality

The enzymatic removal of the endocarp from sweet orange (Citrus sinensis) segment using viscozyme was
optimized in this study. Meanwhile, the effects of the enzymatic method and the traditional acid-alkali method for
endocarp removal on orange cystic quality were compared. R esults showed that the optimal enzymatic conditions were as
follows: viscozyme concentration, 0.35%; temperature, 50 ℃ and hydrolysis time, 40 min. After acid-alkali treatment, the
preservation rates of vitamin C , total acid, reducing sugar, total sugar and aroma components in cystic juice were respectively
78.71%, 56.01%, 75.17%, 79.45% and 82.72%. In contrast, the preservation rate of main nutritional components in cystic
juice was more than 96% and the preservation rate of aroma components was increased by 15.46%. We conclude that the
enzymatic method is superior to the acid-alkali method with respect to all the indicators.