摘要
以红枣为原料,采用酶解浸提的方法制备红枣汁。主要研究酶解条件对红枣汁提取效果的影响,通过试验比较采用果胶酶、果胶酶与纤维素酶的复合酶、果胶酶与酸性蛋白酶的复合酶分别进行酶解浸提对红枣汁黏度和提取率的影响。试验表明:采用果胶酶与纤维素酶的复合酶时提取效果较好,在加酶量为果胶酶0.20%、纤维素酶0.15%;酶解温度T=50℃;浸提时间为t=3h;料水比为1:5(g/mL)的条件下,提取率为60.2%,黏度为1.50mPa·s,所得汁液枣香浓郁、无苦味、颜色为枣红色,具有较好的稳定性。
The jujube as materials,preparation of jujube juice used enzyme extraction method.Major study is the effect of hydrolysis conditions on the jujube juice extracted,through the experimental comparison of the use of pectinase,pectinase and cellulase enzyme,pectinase and acid protease enzyme extraction respectively the viscosity of the jujube juice and extract rates.Experimental results show that use of pectinase and cellulase enzyme complex the extraction well,in the amount of enzyme to 0.20 % pectinase,cellulase 0.15 %;hydrolysis temperature T= 50 ℃;extraction time for t=3 h;material-water ratio is 1：5（g/mL） conditions,the extraction rate of 60.2 %,a viscosity of 1.50 mPa·s,received date fruity juice,no bitterness,color is maroon,with good stability.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期65-68,共4页
Food Research and Development
关键词
酶技术
红枣汁
提取
黏度
enzyme technology
jujube juice
extraction
viscosity
