果胶酶酶解木瓜榨汁工艺的研究.pdf

第卷总第期
46 ( 155 )
Food and Fermentation Technology
第卷第期
46 ( 1 ) ,
果胶酶酶解木瓜榨汁工艺的研究
安玉红 1,任廷远 1 、2
西南大学食品学院重庆中国农业科学院柑桔研究所重庆
(1. , 400716;2. , 400712)
摘要: 通过单因素实验和正交实验对果胶酶酶解木瓜榨汁工艺进行了研究。结果表明最佳果胶酶酶解木瓜榨汁
工艺条件为:加 %的异抗坏血酸钠、木瓜重与加水质量比为 1:1,调节 pH 值为 ,再加 %的果胶酶,在 50℃
下作用 。在此条件下,木瓜的出汁率约为 %,木瓜汁中的总可溶性固形物含量为 。为木瓜果汁饮
料的生产提供参考。
关键词: 木瓜;果胶酶;榨汁工艺
中图分类号: 文献标识码: A 文章编号: 1674-506X(2010)01-0069-0004
Research on Squeezing Process of Chaenomeles sinensis with
Pectinase Enzymolysis
AN Yu-hong1 ,REN Ting-yuan1、2
(1. Food Institute, Southwest University, Chongqing 400716;2. Citrus Research Institute, CAAS, Chongqing 400712)
Abstract: The squeezing process by means of pectinase enzymolysis of Chaenomeles sinensis was studied through a single
factor experiment and an orthogonal experiment. The results showed that the optimum processing condition for squeezing of
Chaenomeles sinensis by means of pectinase enzymolysis are: adding % sodium erythorbate, Chaenomeles sinensis -
to- water addition ratio 1:1, dealing Chaenomeles sinensis with % pectinase at pH and 50℃ for ; Under this
condition ,the juice extraction rate was %. The total soluble solids content of juice was . The results obtained
can be applied to the production of Chaenomeles sinensis juice beverage.
Keywords: Chaenomeles sinensis