酶法去板栗皮技术的研究

Study on removing peel of chestnut by enzymatic hydrolysis

摘要: 对板栗内皮的酶法脱除工艺条件进行了研究。以板栗的去皮率、感官评定和硬度为指标,考察了用果胶酶和纤维素酶去除板栗内皮的工艺条件。通过单因素和正交实验表明,当果胶酶和纤维素酶液的质量浓度均为1.0g/L,反应pH为4.5,反应温度为50℃,反应时间为15min,固液比为1∶3(g/mL)时,可使其去皮率达到90%,硬度为12029.6g,在该条件下得到的板栗色泽自然金黄,外形光滑,品质良好。

Abstract: The processing conditions of chestnut’s peel removed by enzymes were studied.Using chestnut’s peeling rate, sensory evaluation and hardness index as parameters, the optimum hydrolysis conditions by the complex enzymes with pectinase and cellulosease were obtained through the single factor and orthogonal test.It indicated that the peeling rate was 90%, when each enzyme mass concentration of pectinase and cellulosease was 1.0g/L, reaction pH was 4.5, reaction temperature was 50℃, reaction time was 15 minutes and the ratio of solid to liquid was 1∶3 (g/mL) . Under this condition, the peeling rate could reach 90%, the processed chestnut’s hardness was 12029.6g, it kept high quality with natural golden yellow color and popular appearance.