复合酶法提取草莓汁的工艺优化

Optimum Technology of Extracting Strawberry Juice by Compound Enzymolysis Method

以草莓为主要原料,采用果胶酶与纤维素酶组成的复合酶系提取草莓汁,通过单因素试验确定复合酶的最佳添加比例及酶解工艺条件,正交试验进一步优化提取工艺。结果表明,草莓的最佳酶解工艺条件为:果胶酶与纤维素酶最佳配比1∶4,复合酶添加量0.2%,酶解温度50℃,pH值4.5,酶解时间4.0 h,草莓出汁率可达90.2%,比空白样的出汁率65.7%高出24.5%。

Using strawberry as raw material,strawberry juice is extracted by compound enzyme composed of pectinase and cellulose.The best proportion of compound enzyme and technological conditions of enzymolysis are determined by single factor test,and then optimized by orthogonal test.The results show that the optimum enzymolysis conditions of strawberry are as follows：the amount of compound enzyme（pectinase∶cellulose is 1∶4）0.2%,the enzymolysis temperature 50 ℃,pH value 4.5,and the enzymolysis time 4.0 h.The strawberry juice yield can reach 90.2% under the optimum conditions.It has increased by 24.5% compared with that blank 65.7%.