酶解制备冬枣汁的工艺条件优化研究

基金项目:

“十二五”国家科技支撑计划(2012BAD36B07)；河南省科技攻关项目(122102110135)；河南省教育厅高校科技创新团队(2013)；

详细信息

Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method

摘要: 为提高冬枣汁的出汁率,采用复合酶(果胶酶∶纤维素酶=1∶1)对冬枣进行酶解。研究复合酶用量、酶解温度、酶解时间对冬枣出汁率的影响。在单因素实验的基础上,通过响应面法优化酶解制备冬枣汁的工艺条件。得到最佳工艺条件为:复合酶用量0.0156%、酶解温度29℃、酶解时间20.8min。在此条件下,出汁率达72.4%。表明酶解处理是提高冬枣汁出汁率的有效方法。
- 枣汁; /
- 复合酶; /
- 响应面法; /
- 工艺;
Abstract: In order to increase the jujube juice yield, the complex enzyme ( pectinase∶ cellulase = 1 ∶1) was used to treat winter jujube.The effect of enzyme dosage, temperature and time on the yield of jujube juice were studied. Based on the single factor experiment, response surface method was used to optimize the preparation conditions. The optimal conditions were complex enzyme 0.0156% , temperature 29℃ and time 20.8min. Under these conditions, the jujube juice yield was 72.4%.So enzymolysis method was a suitable method for increasing the yield of jujube juice.
- jujube juice; complex enzyme; response surface method; technology; /
- undefined /
- undefined /
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