摘要
[目的]优化酶制剂提高浓缩苹果清汁色值的工艺参数。[方法]运用不同厂家的新型号果胶酶、淀粉酶处理浓缩苹果汁,比较不同型号果胶酶、淀粉酶提高浓缩苹果清汁色值的效果,并确定果胶酶酶解最佳条件和淀粉酶添加量。[结果]试验表明,诺唯信(Petinex Ultra clear)果胶酶和诺唯信(Attenuzyme)淀粉酶组合处理的果汁色值最高;诺唯信(Petinex Ultra clear)果胶酶处理苹果汁的最佳工艺参数为:处理温度55℃,果胶酶添加量30μl/L,处理时间为120 min;诺唯信(Attenuzyme)淀粉酶的添加量为10μl/L。[结论]研究可为改进浓缩苹果汁的生产工艺提供理论支持。
[Objective] To optimize technique parameters of enzyme application for improving the color value of concentrated apple juice. [ Method] The effect of different kinds of pectinase and amylase to improve the color value of concentrated apple juice were evaluated. The opti- mum enzymolysis conditions of pectinase and the dosage of amylase were found. [ Result] The results showed that the color value of apple juice which was treated by the combination of Petinex Ultra clear pectinase and Attenuzyme amylase is the highest. Keeping the enzymolysis conditions in 55 ℃ for 120 min and pectinase dosage for 30 μl/L was considered to be best by using the type of Petinex Ultra clear pectinase to deal with apple juice. The addition level of Attenuzyme amylase was 10μl/L. [ Conclusion] The study can provide theoretical support for improving tech- nique of concentrated apple juice production.
出处
《安徽农业科学》
CAS
2015年第32期178-180,183,共4页
Journal of Anhui Agricultural Sciences
关键词
浓缩苹果清汁
果胶酶
淀粉酶
色值
Concentrated apple juice
Pectinase
Amylase
Color value
作者简介
郝瑞峰（1983-），男，山西忻州人，硕士，从事食品加工及安全控制研究。
