果胶酶处理提高芦荟出汁率的优化研究

Optimization to Increase the Rate of Aloe Juice

为提高芦荟饮料加工的出汁率,应用果胶酶处理进行了单因素试验及正交优化研究。结果表明,果胶酶用量为0.3g/kg,温度为40℃,反应时间0.51.5h,芦荟出汁率高于86%。在此基础上应用正交试验,得出果胶酶处理对芦荟出汁率的最佳工艺条件为：果胶酶用量0.2g/kg,反应温度50℃,反应时间0.5h,出汁率可达到94.36%,结合感官评价,表明此法可提高芦荟出汁率、缩短榨汁时间,并显著改善芦荟汁的感官品质。

In order to increase the juice rate of aloe,this paper studies the pectinase treatment with single factor and orthogonal experiments.The results show that the rate of aloe juice is higher than 86%,with the conditions following：0.3 g/kg pectinase addition,40℃reaction temperature,and 0.5~1.5 h reaction time.Furthermore,the orthogonal results indicate that the optimized conditions are following：0.2 g/kg pectinase,50℃reaction temperature and 0.5 h reaction time,and the aloe juice yield reaches 94.36%.Through the sensory evaluation,it shows that this method can increase the rate of aloe juice with shorter treatment time,and significantly improve the sensory quality of aloe juice.