摘要
为了制备荔枝澄清果汁,探讨不同的果胶酶用量(质量分数0.02%～0.06%,m/m),酶解时间(1～3 h)和温度(35～55℃)等工艺参数对荔枝果汁的出汁率和澄清度的影响。结果表明果胶酶处理可以提高荔枝果汁的出汁率和澄清度。通过响应面试验设计分析和图解法优化途径,获得果胶酶制备荔枝澄清果汁的较优工艺条件,在酶用量0.045%～0.05%(m/m),温度46～50℃和时间2.0～2.5h时,荔枝果汁的出汁率和透光率的预测值分别为90.40%和91.10%。经实验验证,预测值与实验值相符。
In order to obtain the clarified lychee juice, the effect ofpectinase concentration （0.02% -06%）, temperature （35-55℃） and time （1-3 11） on the yield and clarity of lychee juice was determined by using the response surface mythology （RSM）. The results showed that the yield and clarity of juice were increased by enzymatic treatment. The optimum conditions for enzymatic treatment of lychee pulp obtained by RSM with graphical approach were 0.045%-05% （m/m） of pectinase concentration, 46-50℃ of temperature and 2.0-2.5 h of enzymatic time. The predicted values for juice yield and clarity were 90.40% and 91.10%, respectively, which was in accordance with the experimental values.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期655-658,共4页
Modern Food Science and Technology
基金
国家荔枝龙眼产业技术体系项目(CARS-33-15)
关键词
荔枝汁
果胶酶
澄清
图解法优化
lychee juice
pectinase
clarification
graphical approach optimization
