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投稿时间：2016-11-23
投稿时间：2016-11-23
中文摘要: 通过单因素和正交试验，对纤维素酶和果胶酶酶解处理香蕉果酒的得率和澄清度进行试验，结果表明酶解处理的最佳条件为：纤维素酶添加量0.3%、果胶酶添加量0.4%、酶解温度60℃、酶解时间2.5 h、酶解pH 4.0，其中复合酶添加量为主要影响因素。在最优条件组合下酶解后香蕉果酒的得率和透光率的综合评价指标为91.1%。
Abstract:Single factor and orthogonal test were designed to study the effects of cellulase and pectinase treatment on the yield and clarification of banana wine.The results showed that the optimal condictions of pectinase treatment was as followed：cellulase usage of 0.3%，pectinas usage of 0.4%，temperature of 60℃，enzymolysis times of 2.5 hours and pH value of 4.0，and the additive amount of compound enzym was the main factor.The composite score of banana wine was 91.1%with the enzymatic hydrolysis.
keywords: banana wine pectinase cellulase
文章编号：201722017 中图分类号： 文献标志码：
基金项目:2014年国家农业科技成果转化项目（2014GB2E100282）
| Author Name | Affiliation |
| CHEN Zhi-li，YANG Chang-peng*，GUO Jing-jie | Guangxi Agricultural Vocational and Technical College，Nanning 530007，Guangxi，China |
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