沙棘果酶解榨汁工艺初探

Study on technology for sea buckthorn enzymolysis and juice extraction

目的:通过多因素试验对沙棘果汁酶解工艺参数进行筛选。方法:采用正交试验的方法。结果:果胶酶的添加量为0.025%,酶解榨汁的时间为2.0h,沙棘汁的pH为2.5,酶解榨汁的温度为50℃。结论:工艺简单可行,成本低廉,具有很好的市场开发前景。

[Objective] To screen the technological parameters of sea buckthom enzymolysis and juice extraction through a multifactor experiment. [Method] An orthogonal test was adopted. [Result] Pectinase 0.025%, enzymolysis and juice extraction at 50 ℃for 2.0 h, and pH of sea buckthom juice 2.5. [Conclusion] Being simple, feasible and low-cost,the process has good prospects for market development.