卷心菜清汁饮料的酶解工艺研究

Enzymolysis Process of Cabbage Clear Juice Beverage

以卷心菜为原料,利用纤维素酶、果胶酶和木聚糖酶复合制取卷心菜清汁饮料,并通过Box-Behnken响应面法优化酶解工艺条件。结果表明,卷心菜清汁饮料酶解的最佳工艺参数为:酶解时间86 min、酶解温度51 ℃、复合酶配比(纤维素酶:果胶酶:木聚糖酶)0.1%:0.2%:0.08%,在此工艺条件下,卷心菜清汁饮料的酶解效果最佳。

The cabbage was used as raw material to prepare the cabbage clear juice beverage by cellulase,pectinase and xylanase,and the optimal enzymatic hydrolysis condition was optimized by Box-Behnken response surface methodology.The results showed that the optimum conditions for enzymatic hydrolysis of cabbage clear juice beverage was as follows:enzymatic hydrolysis time 86 min,enzymatic hydrolysis temperature 51 ℃,compound enzyme ratio (cellulase:pectinase:xylanase) 0.1%:0.2%:0.08%.Under this process condition,the enzymatic hydrolysis effect of cabbage clear juice beverage was the best.