| 果胶酶用于制取脐橙果汁的优化工艺研究 |
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| 引用本文： | 刘功良,陶嫦立,白卫东,赵文红,陈伟.果胶酶用于制取脐橙果汁的优化工艺研究[J].安徽农业科学,2011,39(14):8590-8591. |
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| 作者姓名： | 刘功良 陶嫦立 白卫东 赵文红 陈伟 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;广东药学院生命科学与生物制药学院; |
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| 基金项目： | 国家星火计划项目(2010GA781001); 广东省科技计划项目(2006B20701007); 广州市科技计划项目(2009C6-I051) |
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| 摘 要： | 目的]研究果胶酶制取脐橙果汁的优化工艺。方法]采用果胶酶制取脐橙果汁,通过单因素试验和正交优化试验研究酶量、酶解时间、酶解温度、酶解pH 4个因素对脐橙出汁率的影响。结果]在酶添加量0.06%、酶解时间0.5 h、酶解温度45℃、酶解pH 4.0,脐橙的出汁率最高可达到53.93%。结论]该研究结果为脐橙果汁的深加工奠定了基础。 更多还原
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| 关 键 词： | 脐橙 果胶酶 出汁率 |
Study on Optimized Process on Producing Navel Orange Juice with Pectinase |
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| LIU Gong-liang et al.Study on Optimized Process on Producing Navel Orange Juice with Pectinase[J].Journal of Anhui Agricultural Sciences,2011,39(14):8590-8591. |
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| Authors: | LIU Gong-liang |
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| Institution: | LIU Gong-liang et al(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225) |
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| Abstract: | Objective]The research aimed to study the optimized process on producing Navel orange juice with pectinase.Method]The influence factors of producing Navel orange juice by pectinase were studied.And the enzyme reaction was optimized by mono-factor and orthogonal experiments.Result]The results showed that the optimum reaction condition parameters were 0.06% pectinase,at 45 ℃ and pH 4.0 for 0.5 h.The highest juice yield could reach 53.93%.Conclusion]This research could provide scientific basis for the deep production of Navel orange juice. |
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| Keywords: | Navel orange Pectinase Juice yield |
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