| 果胶酶与纤维素酶复合提取黑树莓果汁的工艺优化 |
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| 引用本文： | 屈小媛,胡萍,周光桥,聂叶,张秋红.果胶酶与纤维素酶复合提取黑树莓果汁的工艺优化[J].贵州农业科学,2011(9):194-197. |
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| 作者姓名： | 屈小媛 胡萍 周光桥 聂叶 张秋红 |
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| 作者单位： | 贵州大学生命科学学院; |
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| 基金项目： | 贵州省农业攻关项目“黑树莓绿色乳制品生产关键技术研究及应用”[黔科合NY字(2010)3037] |
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| 摘 要： | 为除去果胶、纤维素等对果汁品质的影响,提高果汁出汁率,以黑树莓为原料,采用果胶酶和纤维素酶2种酶复合对其进行酶解处理,采用L9(34)正交试验设计,对影响黑树莓果汁提取效果的主要因素即酶用量、酶比例、酶解时间、酶解温度进行优化.结果表明,果胶酶和纤维素酶可明显提高黑树莓果汁出汁率和可溶性固形物含量,在酶用量0.15％,...
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| 关 键 词： | 黑树莓 果汁 果胶酶 纤维素酶 |
Optimization of Black Raspberry Juice Extraction Technology |
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| QU Xiao-yuan,HU Ping,ZHOU Guang-qiao,NIE Ye,ZHANG Qiu-hong.Optimization of Black Raspberry Juice Extraction Technology[J].Guizhou Agricultural Sciences,2011(9):194-197. |
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| Authors: | QU Xiao-yuan HU Ping ZHOU Guang-qiao NIE Ye ZHANG Qiu-hong |
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| Institution: | QU Xiao-yuan,HU Ping*,ZHOU Guang-qiao,NIE Ye,ZHANG Qiu-hong(College of Life Science,Guizhou University,Guiyang,Guizhou 550025,China) |
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| Abstract: | Black raspberry was treated with pectinase and cellulase by using L9(34) orthogonal design to optimize the extraction technology condition including enzyme dosage,enzyme proportion,enzymolysis time and temperature for improving juice extraction rate and removing the unfavorable effect of pectin and cellulose on juice quality.The results showed that pectinase and cellulase could enhance juice extraction rate and soluble solid content of black raspberry obviously,the juice extraction rate and soluble solid co... |
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| Keywords: | black raspberry juice pectase cellulase |
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