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投稿时间：2016-10-03
投稿时间：2016-10-03
中文摘要: 以果胶酶为澄清剂，以透光率为指标，通过单因素试验，研究果胶酶用量、酶解温度、酶解时间和酶解 pH 值对木瓜 果汁澄清度的影响，并采用响应面法对澄清工艺进行优化。果胶酶对木瓜果汁澄清的最佳工艺条件为：酶用量 580 mg/L、酶 解时间 2.4h、酶解温度 49℃、酶解 pH 值为 3.3。用优选方案所制备的木瓜果汁透光率为 98.13%，澄清效果好。
Abstract:The pawpaw fruit juice was clarified by pectinase， and the effect of enzyme concentration， hydrolysis time， hydrolysis temperature and hydrolysis pH on juice light transmittance were investigated. The result of re sponse surface optimization experiment was as follows： enzyme concentration 580 mg/L， the hydrolysis time 2.4 h， the hydrolysis temperature 49 ℃， and the hydrolysis pH 3.3. Under this optimal condition， the average transmittance of pawpaw fruit juice was 98.13 %， the effect of clarification was good.
keywords: pawpaw juice pectinase clarification optimization
文章编号：201714021 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| LI Xi-teng， WEI Nan， ZHENG Nan， HUANG Jing-ru | School of Food， Jiangsu Food & Pharmaceutical Science College， Huai'an 223003， Jiangsu， China |
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