【摘要】 以梅县沙田柚为原料,利用果胶酶处理柚果浆,考察酶解温度、酶解时间及酶添加量对果浆出汁率的影响,优化沙田柚果浆酶解工艺条件。结果表明,最佳酶解条件:酶解温度40～45℃,酶解时间3h,酶添加量75～100mg/L,此时出汁率在80%以上;比较酶解前后果汁的营养成分的变化,果汁可溶性固形物提高了0.6 oBix,还原糖含量由9.418g/L提高到10.30g/L,出汁率提高了18.23%,果汁黏度由30mPa.s显著下降至2mPa.s,VC损失率为28.2%,同时果汁透光率也显著提高,而对果汁总酸、pH值等基本无影响。更多还原

【Abstract】 Shatian polemo in Mei County as raw materials,the enzymolysis temperature,enzymolysis time and the amount of pectinase adding to the juice yield of pomelo berry was studied.The results showed that the juice yield of pomelo berry is over 80%,with 75～100 mg/L pectinase under the temperature 40～45 ℃ for 3 h.After enzymolysis processing,the soluble solids concentration(SSC)of the berry increased by 0.6 oBix,the juice yield by 18.23% and the reduction sugar content increased from 9.418 g/L to 10.30 g/L;the juice viscosity has a significant reduction from 30 mPa·s to 2 mPa·s;the loss rate of VC is 28.2% and the juice transparency greatly improved;but the juice total acid(TA)and pH changed little.更多还原