响应面法优化酶法制备马铃薯汁工艺

Optimization of enzymatic preparation of potato juice by response surface methodology

采用果胶酶法制备马铃薯汁,以马铃薯出汁率为评价指标,分别考察酶解时间、酶添加量、酶解温度、酶解pH对马铃薯出汁率的影响,在单因素实验的基础上,采用响应面法优化马铃薯汁的最佳制备工艺。结果表明:马铃薯汁的最佳制备工艺为酶添加量为4.55 mg/g,酶解时间100 min,酶解温度45℃,酶解pH 2.30,在此酶解条件下,马铃薯出汁率为78.23%,与响应面预测值77.16%拟合良好。利用此方法建立的马铃薯汁酶解工艺二次线性回归响应面模型准确有效,酶解法优化马铃薯汁的制备工艺参数是可行的,为进一步研究马铃薯相关产品提供理论依据。

Potato juice was prepared by pectinase,potato juice yield was used as the evaluation index,the effects of enzymolysis time,enzyme dosage,enzymolysis temperature and pH value on potato juice yield were investigated. Based on the results of single factor experiment,response surface methodology was used to optimize the preparation process of potato juice. The results showed that the optimum preparation conditions were :enzyme 4.55 mg/g,enzymatic hydrolysis 100 min,enzymatic hydrolysis temperature 45 ℃,enzymatic hydrolysis pH 2.30. Under these conditions,the yield of potato juice was 78.23%,which was in good agreement with the predicted value by response surface methodology of 77.16%. The established quadratic linear regression response surface model is accurate and effective,and it can be used as a reference for further study of the development of potato products.