【摘要】 本文以南果梨为原料,研究了复合酶法制取南果梨汁最优工艺。通过单因素实验研究复合酶添加量、酶解时间、果胶酶与纤维素酶配比和酶解温度对南果梨出汁率和可溶性固形物含量的影响;在此基础上,采用Box-Behnken实验设计法,优化复合酶酶解南果梨汁工艺参数,以提高南果梨出汁率和可溶性固形物含量。结果表明:在复合酶添加量0.15%、酶解时间119 min、酶比例3∶1、酶解温度42℃的条件下,南果梨出汁率达78.15%,与理论值77.42%基本相符(相对误差0.93%);与未经酶处理相比,出汁率提高了12.92%,可溶性固形物含量提高了1.72%。由实验结果可知,经复合酶酶解后南果梨出汁率和可溶性固形物含量等相关理化指标均有显著提高。更多还原

【Abstract】 Nanguo pear was used as raw material,the optimal technical process of complex enzyme extracting juice was researched.The effect of composite enzyme dosage,enzyme proportion,enzymolysis time and enzymolysis temperature on Nanguo pear juice yield and soluble solids content were studied respectively by single factor experiment.Based on the above results,in order to improve Nanguo pear juice yield and soluble solids content,complex enzyme enzymolysis processing parameters were optimized by Box- Behnken design method.The results showed that the optimal parameters were as follows: 0.15%,119 min,3 ∶ 1,42 ℃ for composite enzyme dosage,enzymolysis time,enzyme proportion,enzymolysis temperature,respectively. Under the condition,the juice yield was 78.15% with the relative error of 0.93% which was consistent with the prediction value 77.42% from response surface fitting equation with the relative error of 0.93%.Compared to the group without enzyme treatment,the juice yield and the soluble solid content were increased by 12.92% and 1.72%,respectively.From the test result,we got that related physical and chemical indicators such as juice yield and the soluble solids content could significantly increase after compound enzyme enzymolysis.更多还原