本文已被：浏览 7760次 下载 551次
投稿时间：2021-08-25
投稿时间：2021-08-25
中文摘要: 以出汁率和澄清度为指标，研究复配酶澄清苹果汁的酶解工艺。采用单因素试验，考察果胶酶添加量、纤维素酶添加量、木聚糖酶添加量、酶解时间4个因素对苹果出汁率和苹果汁澄清度的影响，并通过正交试验优化确定复配酶酶解的最佳工艺参数：果胶酶添加量为0.10%，纤维素酶添加量为0.05%，木聚糖酶添加量为0.010%，酶解时间2 h。在此条件下，苹果出汁率为91.6%，苹果汁澄清度为96.3%。
Abstract:In this experiment，compound enzymes were used for the enzymolysis of apple juice，followed by the determination of juice yield and clarity.Single factor tests were used to examine the effects of the addition of pectinase，cellulase，and xylanase，and the enzymolysis time on apple juice yield and apple juice clarity.The optimum process conditions were determined by orthogonal testing.The optimum process parameters were as follows：addition of 0.10% pectinase，0.05% cellulase，0.010% xylanase and a 2 h period of enzymolysis.Under these conditions，the yield of the apple juice was 91.6% and juice clarity was 96.3%.
keywords: apple compound enzymes hydrolysis juice yield clarity
文章编号：202202013 中图分类号： 文献标志码：
基金项目:天津市科技计划项目（20YDTPJC01830）
| Author Name | Affiliation |
引用文本：
津ICP备20000603号-1