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图解法优化荔枝果浆酶解澄清的工艺
引用本文:梁琳侦,郭丹,胡卓炎,余恺,余小林. 图解法优化荔枝果浆酶解澄清的工艺[J]. 现代食品科技, 2012, 28(6): 655-658
作者姓名:梁琳侦  郭丹  胡卓炎  余恺  余小林
作者单位:华南农业大学食品学院,广东广州,510642
基金项目:国家荔枝龙眼产业技术体系项目
摘    要:为了制备荔枝澄清果汁,探讨不同的果胶酶用量(质量分数0.02%~0.06%,m/m),酶解时间(1~3h)和温度(35~55℃)等工艺参数对荔枝果汁的出汁率和澄清度的影响.结果表明果胶酶处理可以提高荔枝果汁的出汁率和澄清度.通过响应面试验设计分析和图解法优化途径,获得果胶酶制备荔枝澄清果汁的较优工艺条件,在酶用量0.045%~0.05%(m/m),温度46~50℃和时间2.0~2.5h时,荔枝果汁的出汁率和透光率的预测值分别为90.40%和91.10%.经实验验证,预测值与实验值相符.

关 键 词:荔枝汁  果胶酶  澄清  图解法优化
收稿时间:2011-11-29

Graphical Approach for the Optimization of the Production of Clarified Lychee Juice by Pectinase Treatment
LIANG Lin-zhen,GUO Dan,HU Zhuo-yan,YU Kai and YU Xiao-lin. Graphical Approach for the Optimization of the Production of Clarified Lychee Juice by Pectinase Treatment[J]. Modern Food Science & Technology, 2012, 28(6): 655-658
Authors:LIANG Lin-zhen  GUO Dan  HU Zhuo-yan  YU Kai  YU Xiao-lin
Affiliation:(College of Food Science,South China Agriculture University,Guangzhou 510642,China)
Abstract:In order to obtain the clarified lychee juice,the effect of pectinase concentration(0.02%~0.06%),temperature(35~55 ℃) and time(1~3 h) on the yield and clarity of lychee juice was determined by using the response surface mythology(RSM).The results showed that the yield and clarity of juice were increased by enzymatic treatment.The optimum conditions for enzymatic treatment of lychee pulp obtained by RSM with graphical approach were 0.045%~0.05%(m/m) of pectinase concentration,46~50℃ of temperatureand 2.0~2.5 h of enzymatic time.The predicted values for juice yield and clarity were 90.40% and 91.10%,respectively,which was in accordance with the experimental values.
Keywords:lychee juice  pectinase  clarification  graphical approach optimization
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