响应面分析法优化珍珠油杏果浆酶解工艺的研究

Study on Optimizing the Enzymatic Processing of Pearl Oil Apricot Juice By Response Surface Methodology

以珍珠油杏为原料,利用果胶酶对珍珠油杏果浆进行酶解,在单因素实验的基础上,采用响应面分析法确定珍珠油杏果浆的最佳酶解工艺条件。实验结果表明,珍珠油杏果浆酶解的最佳工艺条件为:酶添加量0.03%,酶解温度51.56℃,酶解时间1.45h,透光率77.63%,出汁率86.69%。最佳工艺配方参数为:绵白糖9%,抗坏血酸钠0.01%。

The pearl oil apricot was taken as the test material,and the pectinase was used to enzymatic hydrolysis of pearl oil apricot juice. On the basis of single factor experiment,response surface methodology was used to determine the optimum enzymolysis conditions of pearl oil apricot juice.The results showed that the optimum conditions for enzymatic hydrolysis of pearl oil apricot juice were as follows: the amount of enzyme is 0.03%,enzymolysis temperature is 51.56℃,enzymolysis time is 1.45h,light transmittance is 77.63%,the rate of juice is 86.09%.The optimum parameters of the process formula:soft suger is 9%, sodium ascorbate is 0.01%.