红枣提汁工艺参数的单因素试验

Single Factor on Processing Technique of Jujube Juice

利用双酶法提汁工艺技术,以延川团枣为试验材料,采用果胶酶和纤维素酶按质量比1:2组成的混合酶进行酶解,在加水量固定的基础上,对酶用量、酶解温度和提取时间等工艺参数进行了单因素试验。结果表明,在酶用量1800mg·L-1、酶解温度40℃和提取时间4h时,浸提液中可溶性固形物含量12.9%、Vc含量3.8mg·mL-1、总糖含量9.04%,可以达到较好的提取效果。

Using Yanchuan Tuan date(Zizyphus jujube) as experimental material and basied on fixed water addition and adopting the mixed enzyme (with a weight ratio of 1∶2 between the pectinase and cellulase of) to hydrolyze,a single factor experiment was carried out on processing technique parameters of red date juice,such as the enzyme dosage,the enzymolysis temperature and extraction time.The results showed that better extracting effect could be reached under the following conditions enzyme dosage 1 800 mg·L-1,enzym...