果胶酶提高红心猕猴桃出汁率的工艺优化

Optimization of the red heart kiwi fruit juice yield by means of pectinase

摘要: 采用果胶酶酶解的方法提高红心猕猴桃出汁率。通过单因素实验和正交实验分析了果胶酶用量、pH、酶解温度和酶解时间对红心猕猴桃出汁率的影响,得到最佳工艺参数为酶用量0.06%、自然pH、酶解温度为47℃、酶解时间为170min。在此条件下进行验证实验,出汁率为82.36%,比未添加果胶酶提高了32.06%。酶用量影响最显著。

Abstract: Enzymatic hydrolysis with pectinase was used to increase the juice yield of red heart kiwi fruit. The effects of pectinase dosage, pH value, enzymatic hydrolysis temperature and time on juice yield were studied through single factor and orthogonal experiments. The optimum process parameter were the pectinase dosage0.06%, natural pH, enzymatic hydrolysis temperature 47℃ and reaction time 170min, the juice yield of red heart kiwi fruit was 82.36%, which increased by 32.06% compared with the blank test with no pectinase. The pectinase dosage was the most remarkable factor.