酶解对枸杞果出汁率的影响

以宁夏枸杞鲜果为原料,经打浆与护色后,用不同酶制剂进行酶解处理,结合酶量、反应温度、反应时间及底物p H,考察对枸杞出汁率和可溶性固形物的影响。经单因素和Box-Behnken优化实验,确定枸杞浆最佳酶解工艺。实验确定的果胶酶酶解最优条件为:果胶酶添加量0.016%,温度41℃,酶解时间1.3 h,枸杞浆出汁率为48.75%。复合酶酶解最优条件为:复合酶（果胶酶∶纤维素酶=3∶7）添加量0.09%,酶解温度35℃,酶解时间2.7 h,枸杞浆出汁率为49.20%。且两种酶对可溶性固形物无显著性影响（p>0.05）。结果表明:果胶酶及复合酶均能大幅度提高枸杞果的出汁率,但复合酶比单一果胶酶对提高枸杞果出汁率效果更好。 

Effect of enzymatic hydrolysis on wolfberry fruit juice yield

The enzymatic hydrolysis treatment was performed with different enzyme preparations.And the effects of enzyme preparations on juice yield of Chinese wolfberry and soluble solids were obesrved combining with the enzyme amount,reaction temperature,reaction time and p H value of substrates. Through the single- factor experiment and Box- Behnken optimization experiment,the optimum enzymolysis process of Chinese wolfberry pulp was determined: addition amount of pectinase 0.016%,enzymatic hydrolysis temperature 41 ℃,enzymolysis time 1.3 h and juice yield of Chinese wolfberry pulp 48.75%.The optimum condition for the enzymatic hydrolysis of complex enzyme was: addition amount of complex enzyme( pectinase∶ cellulase = 3∶ 7) 0.09%,enzymatic hydrolysis temperature 35 ℃,enzymolysis time 2.7 h and juice yield of Chinese wolfberry pulp 49.20%. And the two kinds of enzymes had no significantly different effect on soluble solids( p > 0.05). The results showed that pectinase and complex enzymes could both improve the juice yield of Chinese wolfberry pulp,however,complex enzyme was better than single pectinase in increasing the juice yield of fresh Chinese wolfberry fruit.