速冻蜜橘酶法脱除囊衣研究

Study on removing segment membrance of quick frozen Satsuma mandarin by enzyme method

研究利用酶法脱除速冻蜜橘囊衣的方法。通过试验筛选出合适的酶,在单因素试验的基础上进行正交试验,确定最佳酶解工艺。结果表明,果胶酶A和纤维素酶按2∶1混合,去囊衣效果最理想;最佳的酶解工艺参数为:酶浓度0.3%(g/L),温度50℃,pH值4.5,酶解时间60min。酶法去囊衣作用效果明显,品质良好,外观整齐,散瓣率低,安全性高,应用方便且对环境无污染,是一个切实可行的方法。

Removing segments membrance of quick frozen Satsurna mandarin with enzyme. Through experiments suitable enzymes were screening out and optimal enzymatic process was obtained by orthogonal experiment based on single factor experiments. The most efficient enzymes to remove the segment membranee were the combine enzymes of pectinase A to cellulose （2：1） . The optimum enzymatic process parameters were concentration of enzymes 0.3% （g/L）, temperature 50 ℃, pH value 4. 5 and time 50 min. It is a feasible method to remove the membranec of quick frozen Satsuma mandarin, with obvious effect, good quality, neat appearance, low rate of loosen citrus petals, high security, convenient and non polluting to the environment.