酶解法提高红树莓出汁率的工艺优化

Optimization of Enzymatic Hydrolysis Process to Improve Red Raspberry Juice Yeild

以红树莓为原料,通过加热软化红树莓和添加果胶酶来提高红树莓的出汁率,探索果胶酶酶解的适宜条件。试验结果表明,红树莓经45℃软化30min后,在果胶酶用量为0.024%,温度为40℃,酶解90min的条件下,红树莓出汁率为64.91%,比未优化时提高49.82%,说明软化及酶处理能显著提高红树莓出汁率。

To improve the juice yield of red raspberry, the effect of pectase on juice yield of red raspberry was studied. For the extraction of red raspberry juice, the best conditions of enzymatic hydrolysis process were determined by single factor and orthogonal experiments. The results showed that the optimal conditions were. softening time for 30min, softening temperature of 45℃, the amount of pectase of 0. 024%, hydrolysis temperature of 40 ℃, hydrolysis time for 90 min, the iuice yield of red raspberry reached 64.91%, which incresed by 49.82%.