摘要
研究了用果胶酶提高油桃出汁率的工艺。通过单因素实验和正交实验分析了果胶酶用量、酶解温度和酶解时间对油桃出汁率的影响,得到最佳工艺参数为果胶酶用量0.11mL/kg,酶解温度40℃,酶解时间120min,其出汁率约为78.95%,与未加果胶酶处理的空白实验相比,出汁率提高了12.04%。
The processing of nectarine juice with pectinase was studied.Through single factor experiment and orthogonal experiment analyzed for pectinase dosage,enzymatic hydrolysis temperature and time on the effect of the nectarine juice yield together,the optimum process parameters were the pectinase dosage 0.11mL/kg,enzymatic hydrolysis temperature 40℃ and reaction time 120min,the juice yield of nectarine was 78.95%,which was increased by 12.04% compared with the blank test.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期298-299,305,共3页
Science and Technology of Food Industry
基金
北京市科技计划项目(D101105046210001)
关键词
果胶酶
油桃
出汁率
pectinase
nectarine
juice yield
