作者：安玉红,任廷远
作者单位：西南大学食品学院,中国农业科学院柑桔研究所
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0.06%的异抗坏血酸钠、木瓜重与加水质量比为1:1,调节pH值为4.0,再加0.08%的果胶酶,在50℃下作用2.5h。在此条件下,木瓜的出汁率约为83.57%,木瓜汁中的总可溶性固形物含量为5.35Brix。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
Title: Research on Squeezing Process of Chaenomeles sinensis with Pectinase Enzymolysis
Authors: AN Yu-hong,REN Ting-yuan
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 0.06% sodium erythorbate,Chaenomeles sinensis to-water addition ratio 1:1,dealing Chaenomeles sinensis with 0.08% pectinase at pH 4.0 and 50℃ for 2.5h;Under this condition,the juice extraction rate was 83.57%.The total soluble solids content of juice was 5.35Brix.The results obtained can be applied to the production of Chaenomeles sinensis juice beverage.
文献注录：安玉红,任廷远. 果胶酶酶解木瓜榨汁工艺的研究 [J]. 食品与发酵科技. 2010, 01: 69-72.
报/刊名：《食品与发酵科技》，发表于2010 / 第 01 期。
文献类型： [J]
页码：第 69-72 页 / 共4 页