响应面试验优化大果山楂汁复合酶法脱涩工艺

Optimization of Compound Enzymatic Process of Fructus Hawthorn Juice by Response Surface Methodology

为改善大果山楂汁的涩味,以大果山楂汁中的单宁含量为考察指标,采用复合酶法(果胶酶、单宁酶、纤维素酶)进行酶解,分析酶解工艺条件对大果山楂汁单宁脱除率的影响。在单因素试验的基础上进行正交试验,确定最佳复合酶配比,应用响应面分析法对大果山楂汁复合酶法脱涩工艺进行优化,得出最优工艺条件。结果表明,最佳复合酶比例为果胶酶0.4 g/100 mL、单宁酶0.7 g/100 mL、纤维素酶0.6 g/100 mL。最佳酶解工艺条件为酶解温度50℃、酶解pH 5.0、酶解时间2.5 h。此条件下大果山楂汁单宁脱除率为89.92%。

In order to improve the astringent taste of hawthorn juice, the tannin content in hawthorn juice was studied and enzymatic hydrolysis(pectinase, tannase and cellulase) was used to analyze the effect of enzymatic hydrolysis condition on the tannin removal rate of hawthorn juice. On the basis of single factor test, orthogonal test was carried out to determine the ratio of compound enzyme, response surface analysis was used to optimize the enzymatic process of deastringent of hawthorn juice, and the optimal process conditions were obtained. The results showed that the optimal ratio of complex enzymes was 0.4 g/100 mL pectinase, 0.7 g/100 mL tannase and 0.6 g/100 mL cellulase. The optimum enzymatic hydrolysis condition was enzymatic hydrolysis temperature 50 ℃, enzymatic hydrolysis pH 5.0 and enzymatic hydrolysis time 2.5 h. Under this condition, the tannin removal rate of the hawthorn juice was 89.92%.