摘要
用果胶酶对菠萝浆进行酶解及最佳澄清工艺条件试验。单因素试验研究了果胶酶用量、酶解温度和酶解时间分别对菠萝汁透光率、可溶性固形物、出汁率、果胶含量的影响。在此基础上,通过二次正交旋转回归试验,得出了酶解条件的回归方程,确定了果胶酶对菠萝汁澄清的最佳工艺条件为果胶酶用量为80mg/kg、温度25℃、时间为60min。
The enzymolysis and optimal clarification technology of pineapple pulp by pectinase were studied. The effects of the quantity of pectinase, enzymolysis reaction temperature and time on the transmittance, solution solid and yield of pineapple juice, and content of pectin were studied respectively by single factor experiment.Based on the above results, regression equation and the optimal technology conditions were obtained by analysis of quadratic orthogonal regression. The conditions of optimal clarification technology were that enzymolysis reacted at 25℃ for 60min by adding pectinase of 80mg/kg.
出处
《食品科技》
CAS
北大核心
2007年第5期202-205,共4页
Food Science and Technology
关键词
菠萝汁
果胶酶
澄清
pineapple juice
pectinase
clarification
