| 酶解法提高茂谷桔橙出汁率的研究 |
| |
| 引用本文： | 王琦,余亚白,高慧颖,陈源,赖呈纯.酶解法提高茂谷桔橙出汁率的研究[J].台湾农业探索,2012(4):67-69. |
| |
| 作者姓名： | 王琦 余亚白 高慧颖 陈源 赖呈纯 |
| |
| 作者单位： | 福建省农业科学院农业工程技术研究所 |
| |
| 基金项目： | 福建省科技计划项目(2010R1017-6) |
| |
| 摘 要： | 通过单因素实验及正交试验研究酶种类、酶用量、反应pH、反应温度、反应时间等因素对茂谷桔橙出汁率的影响,筛选确定提高茂谷桔橙出汁率的最适条件,即使用果胶酶X1和果浆复合酶GM 1∶1混合酶、酶用量3500IU/kg、原汁pH值(4.2)、温度40℃、反应时间1h,出汁率80.77%,比未进行酶解工艺出汁率(68.04%)高18.71%。
|
| 关 键 词： | 茂谷桔橙 岀汁率 果胶酶 果浆复合酶 正交试验 |
Study on Juice Yield of Murcott by Enzymic Dissolution |
| |
| WANG Qi,YU Ya-bai,GAO Hui-ying,CHEN Yuan,LAI Cheng-chun.Study on Juice Yield of Murcott by Enzymic Dissolution[J].Taiwan Agricultural Research,2012(4):67-69. |
| |
| Authors: | WANG Qi YU Ya-bai GAO Hui-ying CHEN Yuan LAI Cheng-chun |
| |
| Institution: | (Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China) |
| |
| Abstract: | The factors including type of enzyme,enzyme dosage,pH,reaction temperature and reaction time which influence the juice yield of Murcott were studied by using single factor test and orthogonal test.The optimal conditions for the Murcott juice yield were as followed: equal proportions of pectinase X1 and multiplexed pectinase GM,enzyme dosage 3500 IU/kg,juice's pH value 4.2,temperature 40℃,reaction time 1 hour,and the juice yield reached to 80.77%,which is 18.71% higher compared to juice yield without enzyme(68.04%). |
| |
| Keywords: | Murcott juice yield pectinase multiplexed pectinase orthogonal test |
| 本文献已被 CNKI 等数据库收录！ |
|
