摘要
为优化番茄汁加工工艺,以出汁率为指标,在单因素实验基础上,进行响应面实验分析得到最佳工艺参数为:纤维素酶添加量0.08%,酶解时间79min,酶解pH4.0,酶解温度54℃,此时番茄出汁率为90.08%。同时建立了番茄出汁率的二次数学模型,对出汁率具有很好的预测作用。
This study was designed to optimize process parameters of tomato juice. Based on the single factor experiments,the optimum process parameters conditions were determined by response surface methodology to be 0.08% cellulase added,enzymolysis time 79min, pH4.0 and 54℃. Under the optimum conditions,the juice yield was 90.08% ,which was consistent with the predicted yield of tomato. Thus,the fitted quadratic regression model was valid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期268-271,共4页
Science and Technology of Food Industry
基金
2012年江苏省农业科技自主创新资金项目(CX(12)3083)
关键词
番茄汁
酶解法
出汁率
响应面法
tomato juice
enzymatic hydrolysis
juice yield
response surface methodology
