复合果醋研制中酶解工艺的研究

Study on the Enzymolysis Processing of the Pectinase in the Preparation of Vinegar from Compound Fruits

[目的]对复合果醋研制中的酶解工艺进行研究,为对后续果醋的乙醇和醋酸发酵研究提供参考。[方法]以苹果、番木瓜和柑橘为原料,通过测定产酒率和透光率的方法,对此复合果汁酶解特性进行系统研究。[结果]确定了苹果、柑橘和番木瓜原汁的最佳体积配比为7:2:1;酶解的最佳工艺参数为:果胶酶的用量为0.08%(V/V),酶解时间为2.5 h,酶解温度为45℃,酶解pH为4.0。[结论]果汁的酶解作用对果醋质量的提高起到很关键的作用。

[Objective] The reference for the alcohol and acetic acid fermentation based on the fruit vinegar was provided through the research on the enzymolysis processing of pectinase in the preparation of vinegar from compound fruits.[Method] The enzymolysis character of the compound fruit-juice,consisting of apple,papaya and orange as the main material,was systematically analyzed based on the test of wine-producing rate and transmission rate.[Result] It was determined that the optimum proportion of apple,papaya and seedless orange in the compound juice was 7：2：1;the processing parameter in its preparation was the enzyme dosage was 0.08%（V/V）;the enzymolysis time,2.5 hours;the enzymolysis temperature,45 ℃ and the pH value in its enzymolysis solution,4.0.[Conclusion] The enzymolysis of the fruit juice had the key role in the improvement of fruit vinegar quality.