酶法脱囊衣工艺优化及对甜橙囊胞品质的影响

Optimization of Enzymatic Removal of Endocarp from Sweet Orange(Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality

以甜橙为原料,优化酶法脱囊衣工艺条件,在此基础上比较研究酶法与酸碱法脱囊衣对甜橙囊胞品质的影响。结果表明,酶法脱囊衣优化工艺参数为戊聚糖复合酶添加量0.35%、酶解温度50℃、酶解时间40 min。酸碱法脱囊衣后,囊胞汁液中Vc、总酸、还原糖、总糖和香气成分的保存率分别为78.71%、56.01%、75.17%、79.45%、82.72%;酶法脱囊衣后,囊胞汁液中主要营养成分的保存率均可达96%以上,香气成分保存率也提高了15.46%。综合各项指标,酶法脱囊衣效果优于酸碱法。

the enzymatic removal of the endocarp from sweet orange (Citrus sinensis) segment using viscozyme was optimized in this study. Meanwhile,the effects of the enzymatic method and the traditional acid-alkali method for endocarp removal on orange cystic quality were compared. results showed that the optimal enzymatic conditions were as follows: viscozyme concentration,0.35%; temperature,50 ℃ and hydrolysis time,40 min. After acid-alkali treatment,the preservation rates of vitamin c,total acid,reducing sugar,total sugar and aroma components in cystic juice were respectively 78.71%,56.01%,75.17%,79.45% and 82.72%. In contrast,the preservation rate of main nutritional components in cystic juice was more than 96% and the preservation rate of aroma components was increased by 15.46%. We conclude that the enzymatic method is superior to the acid-alkali method with respect to all the indicators.