摘要
采用柚苷酶对橘红进行脱苦研究。以橘红脱苦率为指标,在单因素试验的基础上,采用响应面法优化柚皮苷酶对橘红的脱苦工艺,确定最佳脱苦条件为:酶解温度60℃、酶解时间2 h、酶用量为0.8%、pH值为4~5,在此条件下脱苦率可达25.1%。
Pummelo Peel was debitterized by naringinase treatment.The response surface method was used for optimizing the conditions of debitterizing based on single factor experiment with the index of debitterizing rate.The results showed that the optimum conditions were as follows:enzyme treatment temperature was 60℃,enzyme treatment time was 2 h,enzyme dosage 0.8%,soaking solution pH was 4~5.Under this condition,the debitterizing rate reached 25.1%.
作者
刘影
甘钊生
张榕欣
Liu Ying;Gan Zhaosheng;Zhang Rongxin(Department of Chemical Engineering,Maoming Polytechnic,Maoming 525000,China)
出处
《现代食品》
2020年第2期90-94,101,共6页
Modern Food
基金
2019年茂名市科技计划项目“橘红果脯加工工艺的研究”(编号:茂科字〔2019〕47)。
关键词
橘红
柚皮苷酶
脱苦
响应面法
Pummelo peel
Naringinase
Debitterize
Response surface method
作者简介
刘影(1980-),女,硕士,讲师,研究方向为食品加工开发与功效。
