Optimization of the red heart kiwi fruit juice yield by means of pectinase

SUN Qiang; LUO Qin; RAN Xu

doi:10.13386/j.issn1002-0306.2014.14.036

SUN Qiang, LUO Qin, RAN Xu. Optimization of the red heart kiwi fruit juice yield by means of pectinase[J]. Science and Technology of Food Industry, 2014, (14): 202-204. DOI: 10.13386/j.issn1002-0306.2014.14.036

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Optimization of the red heart kiwi fruit juice yield by means of pectinase

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Enzymatic hydrolysis with pectinase was used to increase the juice yield of red heart kiwi fruit. The effects of pectinase dosage, pH value, enzymatic hydrolysis temperature and time on juice yield were studied through single factor and orthogonal experiments. The optimum process parameter were the pectinase dosage0.06%, natural pH, enzymatic hydrolysis temperature 47℃ and reaction time 170min, the juice yield of red heart kiwi fruit was 82.36%, which increased by 32.06% compared with the blank test with no pectinase. The pectinase dosage was the most remarkable factor.

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Science and Technology of Food Industry

Optimization of the red heart kiwi fruit juice yield by means of pectinase

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