【作者】 梁琳侦； 胡卓炎； 郭丹； 余恺； 余小林；

【Author】 LIANG Lin-zhen,HU Zhuo-yan*,GUO Dan,YU Kai,YU Xiao-lin (College of Food Science,South China Agriculture University,Guangzhou 510642)

【机构】 华南农业大学食品学院；

【摘要】 为了制备荔枝澄清果汁,本文利用不同的果胶酶浓度(0.02%～0.06%),时间(1～3h)和温度(35～55℃)等工艺参数对荔枝果汁出汁率和逢光率的影响。结果表明果胶酶处理可以提高荔枝果汁的出汁率和澄清度。通过响应面试验设计和期望函数优化途径,获得果胶酶制备荔枝澄清果汁的最佳工艺条件为:温度为47℃,时间为2.3h,酶用量为0.05%。在此条件下,果汁的出汁率和透光率预测值分别为90.52%和91.23%,经验证,实验值与预测值相符。更多还原

【Abstract】 In order to obtain the clarified lychee juice,the effect of pectinase concentration(0.02%～0.06%),temperature(35～55℃) and time(1～3h) on the yield and clarity of lychee juice was studied by using the response surface mythology(RSM) design experiment.The results showed that the yield and clarity of juice were found to increase by enzymatic treatment.The optimum conditions for enzymatic treatment of lychee pulp obtained by RSM with desirability function approach were 0.05%of pectinase concentration,47"C of temperature for 2.3h.The predicted values for juice yield and clarity were 90.52%and 91.23%respectively,it was agreement with the experimental values.更多还原