桑葚汁复合酶法制取工艺的优化研究

基金项目:

2014年国家公益性行业(农业)科研专项(201503147)； 2014江苏省农业自主创新基金(CX(14)2120)； 2014江苏省苏北科技专项资金(富民强县)项目(BN2014088)；

详细信息

Optimum technology of preparing mulberry juice by compound enzymolysis method

College of Food Science and Engineering,Harbin University of Commerce
Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Science
Xuzhou Linquan Green Food Beverage Factory

摘要: 本文对复合酶法制取桑葚汁进行了研究。通过对多种酶的筛选,选定果胶酶、纤维酶为复合对象。在单因素基础上,对酶的复配比例、酶解p H、酶解温度、酶解时间进行组合实验,采用响应曲面分析,对复合酶法制取桑葚汁工艺参数进行优化。结果表明:酶的复配比例1.0∶1.36、酶解p H5.0、酶解温度49.5℃、酶解时间2.6 h,此时桑葚出汁率最高为86.13%,较果胶酶酶解出汁率提高了10.92%。
- 桑葚汁 /
- 复合酶法 /
- 响应面法 /
- 出汁率
Abstract: The conditions of preparing mulberry juice by compound enzymolysis were studied. The pectinase and cellulose were regard as compound object by selecting of enzymes. On the basis of single-factor-test,process parameters of mulberry juice were optimized by combination experiments,with response surface methodology analysis was employed to explore the effect of the ratio of enzyme complex,enzymolysis solution p H,enzymolysis hydrolysis temperature,enzymolysis time on the yield of mulberry syrup. The results showed that the optimal parameters were as follows:the ratio of enzyme complex was 1.0 ∶1.36,enzymolysis p H5.0,enzymolysis temperature 49.5 ℃,enzymolysis time 2.6 h,the juice yield was 86.13%,compared with the pectinase enzyme hydrolysis rate increased by10.92%.
- mulberry juice /
- compound enzymolysis /
- response surface methodology /
- juice yield