【摘要】 本试验通过对蔬菜汁多酚氧化酶的钝化条件的研究,以及游离果胶酶对蔬菜汁果胶降解的正交设计试验和固定化果胶酶处理,得出结论:(1)在100℃下加热3min可使多酚氧化酶钝化,达到防止褐变的要求.(2)游离果胶酶的用量对产品可溶性固形物的含量影响最大,在F0.05(2,4)=6.940和F0.10(2,4)=4.320条件下,具有显著性;反应温度次之.(3)经过壳聚糖固定化酶处理后,蔬菜汁的澄清度比对照提高2.6%,色值比对照提高15.48%,可溶性固形物的含量提高了10%.4℃放置48h,可明显观察到经过固定化果胶酶处理后的蔬菜浓缩汁比对照具有很好的稳定性.更多还原

【Abstract】 Through the study on passivation condition of polyphenol oxidase of vegetable juice,orthogonal design experiment that dissociative pectase degradates the pectinase of vegetable juice and immobilized pectase dealing,draw the conclusion:(1) Polyphenol oxidase will be passivated by heating at 100℃ for 3 min,which prevents the concentrated juice from browning.(2) The consumption of dissociating pectase exerts the largest influence on the content of products’ soluble immobilize object,Under the condition of F 0.05(2,4) =6.940,F 0.10(2,4) =4.320,dissociating pectase has significant effection.Reaction temperature takes second place.(3) After chitosan immobilized enzyme dealing,contrasting the control group,the clarification degree of vegetable juice raises 2.6%,and color value raise 15.48%.The content of the soluble immobilize things have improved 10%.Contrasting the control group,concentrated vegetable juice which is placed at 4 ℃for 48h and dealed by immobilized pectase can obviously obtain very good stability.更多还原