复合酶对草莓出汁率和澄清度的影响

Effect of Complex Enzymes on Juice Yield and Clarity of Strawberry

为提高草莓的出汁率和草莓汁的澄清度,该文以新鲜草莓为原料,研究单一酶(果胶酶、纤维素酶、木聚糖酶)和复合酶对出汁率和澄清度的影响。在单因素试验基础上,对复合酶添加量、复合酶质量比、酶解温度、酶解时间进行响应面优化,得到最佳酶解条件,并对酶解的草莓汁进行感官评价。结果表明,果胶酶和纤维素酶具有协同作用,可明显提高草莓的出汁率和澄清度,出汁率从64.16%(对照组)提高到87.38%,澄清度从2.34%提高到72.83%;经响应面优化试验,得到草莓汁最佳酶解条件为复合酶添加量0.17%、复合酶(果胶酶∶纤维素酶)质量比3∶1、酶解温度41℃、酶解时间35 min,此条件下草莓的出汁率为90.84%,草莓汁的澄清度为84.61%;与对照组相比,复合酶组的感官评分最高,整体风味及口感更优,表明果胶酶和纤维素酶可以有效提高草莓的出汁率和澄清度,且所得草莓清汁感官风味更佳。

To improve the strawberry juice yield and clarity,the present study investigated the effects of the single enzyme(pectinase,cellulase,or xylanase)and complex enzymes(pairwise combination of the above single enzymes)on strawberry juice yield and clarity with fresh strawberries as raw materials.Based on the single-factor experiments,response surface methodology was employed to optimize the enzymolysis conditions,including the addition amount and mass ratio of complex enzymes,and enzymolysis temperature and time.The strawberry juice after enzymolysis was subject to sensory evaluation.The results showed that the synergistic effect possessed by pectinase and cellulase significantly improved the strawberry juice yield and clarity,with the juice yield increasing from 64.16%(control)to 87.38%and the clarity from 2.34%to 72.83%.After optimization by response surface methodology,the strawberry juice yield and clarity reached 90.84%and 84.61%,respectively,under the following optimal conditions:complex enzymes amount of 0.17%,the mass ratio of complex enzymes(pectinase∶cellulase)of 3∶1,enzymolysis temperature of 41℃,and enzymolysis time of 35 min.Compared with the control group,the complex enzymes group had the highest sensory score and superior flavor and taste,indicating pectinase and cellulase could effectively improve the strawberry juice yield and clarity with better sensory flavor.