摘要
以刺梨果汁为原料,探讨单宁酶对刺梨果汁中单宁的脱除效果,通过单因素试验及正交试验确定的最佳脱除条件。结果表明:单宁酶添加量0.12%、pH4.5、脱除温度45℃、脱除时间100min,在此条件下单宁脱除率达到76.07%,均高于明胶法和羧甲基壳聚糖法的脱除率,且单宁酶对刺梨果汁中的营养物质影响不大,但对刺梨果汁混浊度无明显影响。
This paper reports on the application of tannase for the removal of tannion from Roxbugh rose juice. The optimum removal conditions, as determined using one-factor-at-a-time and orthogonal array designs, were 100 rain of treatment at pH 4.5 with an enzyme dosage of 0.12% at 45 ℃. Tannion was successfully removed from Roxbugh rose juice with a removal efficiency of 76.07% under these conditions, while lower removal efficiencies were obtained with treatment with gelatin or carboxymethyl chitosan. The enzymatic treatment had minor effects on nutrients in Roxbugh rose juice but had no obvious impact on the turbidity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期41-44,共4页
Food Science
基金
贵州省重大科技攻关项目(黔科合重大专项字[2013]6006)
毕节循环经济研究院专项资金项目(毕循专合字(2010)ZK008)
关键词
单宁酶
刺梨果汁
单宁
脱除
tannase： Roxburgh rose juice
tannin
removal
