响应面法优化枸杞果浆酶解工艺参数的研究

以枸杞鲜果为原料经过打浆制得枸杞果浆,采用果胶酶酶解枸杞果浆以提高出汁率及澄清度。在单因素实验基础上,采用响应面法优化枸杞果浆酶解工艺条件,选取初始pH、果胶酶用量、酶解温度及酶解时间为影响因子,以枸杞果浆的出汁率及澄清度为响应值,应用Box-behnken试验设计建立了二次回归方程的数学模型,进行响应面分析。结果表明:最佳酶解工艺参数为初始pH3.9,果胶酶用量43.0mg/L,酶解温度47.0℃,酶解时间1.0h,在此条件下酶解的枸杞果浆出汁率为80.68%,澄清度为94.1%。

Optimization of Enzymatic Hydrolysis Process Parameters of Lycium Barbarum Pulp by Response Surface Method

The lycium barbarum puree is obtained by fresh wolfberry fruit as raw material,and the pectin is enzymatically hydrolyzed to improve the juice yield and clarity.On the basis of single factor experiment,the response surface method was used to optimize the enzymatic hydrolysis conditions of Lycium pulp,and the pH,pectinase dosage,enzymatic hydrolysis temperature and enzymatic hydrolysis time were selected as the influencing factors,and the juice yield and clarity of alfalfa pulp were selected.For the response value,a mathematical model of the quadratic regression equation was established using the Box-behnken experimental design to perform response surface analysis.The results showed that the optimal enzymatic hydrolysis parameters were as following:initial pH was 3.9;the pectinase dosage was 43.0mg/L;the enzymatic hydrolysis temperature was 47.0℃,and the enzymatic hydrolysis time was 1.0 hour.Under this condition,the juice yield of lycium pulp was 80.68%and the degree of clarification was 94.1%.