摘要
以黄河滩枣为原料,应用果胶酶酶解技术,在单因素实验的基础上通过正交试验优化确定了酶解浸提红枣汁的最佳工艺条件:果胶酶添加量3.0‰,酶解温度45℃,酶解时间3 h,浸提液pH 4.0,加水量4 mL/g.实验表明,果胶酶解浸提红枣汁工艺合理可行,使得枣汁的浸提率达到了56.734 2%,总糖含量为72.083 9%,浸提率比传统热水浸提法提高了10.210 5%,总糖含量提高了6.789 6%,所得到的红枣汁品质优良、稳定性好.
Based on the single experiment,orthogonal experiment was designed to optimize pectinestease enzyme extraction technology parameters is obtained from red jujube grown in North Shaanxi Province as follows： pectinase quality 3.0‰,temperature 45 ℃,time 3 h,pH 4.0 and ratio of jujube to water 4 mL/g.The results showed that the pectinase method was reasonably practicable,the extraction rate of jujube juice is 56.734 2%,total sugar content 72.083 9%,and the rate of extraction,the sugar content both increased by 10.210 5% and 6.789 6%.The final product still maintained the original colour and good flavour.
出处
《陕西科技大学学报（自然科学版）》
2010年第4期37-40,48,共5页
Journal of Shaanxi University of Science & Technology
关键词
红枣汁
工艺条件
酶解浸提
正交优化
jujube juice
technological condition
enzyme
orthogonal experiment
