果胶酶酶解红枣浆工艺研究

Study on Enzymatic Hydrolysis Process of Jujube Pulp Using Pectinase

以市售和田大枣为原料,利用果胶酶处理红枣浆,以提高红枣浆出汁率。通过单因素试验得到在酶解温度30℃~50℃范围内、酶解pH 4.5~5.5、果胶酶添加量0.01%~0.03%、酶解时间60 min^80 min红枣浆出汁率较高,酶解效果较好;通过正交试验得到果胶酶处理红枣浆最佳工艺条件为酶解温度40℃,酶解pH 5.5,果胶酶添加量0.03%,酶解时间60 min,此条件下红枣浆出汁率为87.5%,比未添加果胶酶进行酶解提高了19%。

Hetian jujube was used as the raw material, and the jujube juice yield was improbed by pectinas treatment. The results of single factor experiments indicated that jujube juice yeild was higher, and the enzymatic hydrolysis effect was better in these conditions： the enzymolysis temperature 30 ℃-50 ℃, the enzymolysis pH 4.5-5.5, the addition of pectinase 0.01%-0.03%, and the enzymolysis time 60 min-80 min. Then orthogonal experiment was carried out, and the optimum conditions were as follows： the enzymolysis temperature 40 ℃, the enzymolysis pH 5.5, the addition ofpectinase 0.03%, and the enzymolysis time 60 min. In these conditions, the jujube juice yeild was up to 87.5%, 19% more than no additon ofpectinase in jujube pulp.