响应面法优化草莓清汁加工工艺

Optimization process parameters of strawberry by response surface methodology

在单因素基础上,对果胶酶添加量,酶解时间,酶解pH,酶解温度进行组合实验,采用响应面分析,对草莓清汁加工工艺参数进行优化。研究结果表明:加工工艺为果胶酶添加量0.06%、酶解时间80min、酶解pH3.8、酶解温度40.0℃,草莓出汁率最高为90.40%,草莓清汁透光率为88.98%,预测与结论相符。

On the basis of single-factor-test, process parameters of strawberry juice were optimized by the combination experiments~ with response surface methodology analysis was employed to explore the effect of enzymolysis time, enzyme hydrolysis temperature, enzyme solution pH on the yield and clarity of strawberry syrup. The results showed that the optimal parameters were as follows.0.06% pectin added, enzymolysis time 80min, enzymolysis pH 3.8 ,enzymolysis temperature 40.0℃.Under the condition,the juice yield was 90.40% ;the clarity was 88.98% ,consistent with the prediction value.