酶法去角质对西番莲果皮果糕品质的影响

Influences of enzymatic exfoliating technology on the quality of gelatinous candy produced by passionflower peel

以西番莲果皮浆为原料生产果糕是提高西番莲果皮资源利用率的良好途径。为解决果糕口感粗糙的问题,研究了复合酶法去除西番莲果皮角质工艺。通过正交试验优化的酶解工艺参数为:果皮浆pH5.5,添加纤维素酶浓度2.5mg/g、半纤维素酶浓度1.5mg/g、木质素酶浓度1.0mg/g,35℃酶解5h,能降解果皮中50%的角质,降低西番莲果皮浆的粗糙感,提高果皮组织中果胶的溶出率,辅以糖、胶凝剂,能制作出口感更细腻、色泽更均匀净透的高品质西番莲果糕。

Producing gelatinous candy with passionflower peel pulp as raw material is a good way with great commercial potential to improve resource utilization. In order to solve the current problem of rough taste and texture of the product,the paper studied complex enzymatic degradation technology of horny substance in passionflower peel pulp,through orthogonal experiment, the optimum enzymatic degradation parameters were obtained： the peel pulp pH was 5.5,cellulase concentration was 2.5 mg/g,hemicellulase concentration was 1.5 mg/g,the ligninases concentration was 1.0 mg/g,the degradation process lasted for 4 hours at 35℃. The enzymatic treatment could reduce roughness,improve the dissolution rate of pectin from the pericarp tissue,most important,the technology degraded about 50% of the horny substance in the peel pulp. By the treated peel pulp,supplemented with sugar,gelling agents,we can produce a high-quality passionflower gelatinous candy,which was more pure,delicate and uniform in color.