【摘要】 在单因素试验基础上,采用果胶酶与纤维素酶(酶活比为1∶1)对复合果蔬浆进行酶解处理,并以出汁率为指标,以响应曲面中心组合设计,研究加酶量、酶解温度、酶解时间及其交互作用对出汁率的影响。试验结果表明,加酶量对出汁率的影响极显著,而酶解温度和酶解时间对出汁率的影响不显著,各因素的二次项以及加酶量、酶解温度交互对出汁率也有显著的影响,且在加酶量0.13%,酶解温度42.64℃,酶解时间2.49 h条件下,复合果蔬的出汁率可达81.34%±2.16%。更多还原

【Abstract】 On the basis of the results of single-factor experiments, composite enzymatic hydrolysis with pectinase and cellulase was carried out to evaluate the effect on the juice yield. Through response surface methodology, the effects of enzyme dosage, enzymatic temperature and time, as well as the interaction of the three factors, on the yield were studied. The results showed that enzyme dosage had a very significant effect on the yield, while enzymatic temperature and time not significant. In addition, quadratic terms of all the factors and the interaction of enzyme dosage and enzymatic temperature were also significant for the yield. Under the condition of enzyme dosage 0.13%, enzymatic temperature 42.64 ℃and enzymatic time 2.49 h, the maximum yield could reach to 81.34%±2.16%.更多还原