响应面优化枸杞浊汁酶解工艺研究

目的]为提高枸杞浊汁出汁率,用响应面法优化枸杞浊汁酶解工艺。方法]用果胶酶、纤维素酶处理枸杞果浆,在酶解条件单因素试验的基础上,采用响应面法研究了果胶酶加量、纤维素酶加量、酶解温度、酶解时间对枸杞浊汁出汁率的影响。结果]试验表明,当果胶酶加量为77.59μl/kg、纤维素酶加量为12.89μl/kg、酶解时间为68.14 min,酶解温度为46.92℃时,枸杞浊汁出汁率可达88.34%。结论]研究得出的酶解条件可靠,可为枸杞果汁生产提供参考依据。

Using Response Surface Methodology for Optimizing Pectinase Hydrolysis of Chinese Wolfberry Cloudy Juice

Objective] To increase juice yield of Chinese wolfberry cloudy juice,and using response surface methodology to optimize Chinese wolfberry cloudy juice enzymatic hydrolysis process.Method] Chinese wolfberry pulp was treated by pectinase and cellulase.Based on zymohydrolysis condition single-factor experiment,response surface methodology was adopted to research influences of pectinase addition,cellulose addition,zymohydrolysis temperature and zymohydrolysis duration on juice yield.Result] The results showed that with pectinase addition of 77.59 μl/kg,cellulose addition of 12.89 μl/kg,zymohydrolysis duration of 68.14 min and zymohydrolysis temperature of 46.92 ℃,the output ratio reach 88.34%.Conclusion] This zymohydrolysis condition is proved real and reliable,which can provide reference basis for Chinese wolfberry juice.