酶法处理柑橘果渣回收果汁技术与中试试验

Technology for recovering juice from citrus pulp with enzyme treatments and its pilot plant test

以柑橘果渣为原料,研究酶法回收果汁工艺,并对工艺进行优化。通过单因素分析和响应面设计,考察酶用量、酶解时间、酶解温度、渣水比对酶法回收柑橘果汁的影响,确定了酶法回收柑橘果汁回归方程,当酶用量213.38μg/L,酶解时间164.02min,酶解温度53.76℃,渣水比1︰1.05时,预测的综合指标最佳,达到0.0138,验证试验的综合指标为0.0137,与预测的综合指标接近。利用优化后的工艺进行中试试验,动态跟踪了果汁的可溶性固形物、酸度、pH值和氨基酸的变化,将中试的回收果汁与柑橘还原汁进行感官评价,评价结果相似,可部分替代柑橘还原汁应用于橙汁饮料。

Citrus juice was recovered from pulp by enzyme.Taking composite indicator as the main index,the technology was optimized with enzyme dosage,reaction time,reaction temperature,and ratio of pulp to water dilution through single-factor test and responsible surface design.Best predicted composite indicator 0.0138 was got under the conditions：enzyme dosage of 213.38μg/L,reaction time of 164.02 min,reaction temperature of 53.76℃,and ration of pulp to water 1：1.05（by weight）.And it was proved correct that the composite indicator 0.0137 was got by the confirmative test.Meanwhile pilot plant tests were carried out based on the optimized technology.Changes of solid soluble,acid,pH and amino acids were studied during the tests.Recovered juice in the tests can alternatively replace restored juice in citrus beverage,since the similar results of the sensory evaluation.