正交实验优化酸樱桃果汁酶解工艺研究

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test

摘要: 以酸樱桃为原料,在单因素实验的基础上,采取正交实验设计,研究了酸樱桃果汁最佳酶解工艺条件。结果表明:果胶酶在酸樱桃果汁加工中的最适添加量为1.6mL/kg,酶解时间为3.5h,酶解温度为55℃。用此工艺生产的酸樱桃果汁,出汁率为87.17%,浊度为1.25NTU。从各因素对果汁加工的影响来看,酶解温度>酶添加量>酶解时间。

Abstract: With sour cherry as the raw material on optimization of enzymatic hydrolysis by single-factor test and orthogonal test was made.Results showed that the optimum conditions were pectinase dosage 1.6mL/kg, hydrolysis time 3.5h and hydrolysis temperature 55℃.Under these conditions, the juice yield was 87.17%and that turbidity was 1.25NTU.The main factor that influenced the juice processing in the order of hydrolysis temperature, pectinase dosage and hydrolysis time.