| 脐橙酶法去皮技术研究 |
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| 引用本文： | 秦艳,冯卫华,白卫东,刘朝霞,钱敏.脐橙酶法去皮技术研究[J].仲恺农业技术学院学报,2011,24(4):50-53. |
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| 作者姓名： | 秦艳 冯卫华 白卫东 刘朝霞 钱敏 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院,广东广州,510225 |
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| 基金项目： | 广东省教育部产学研结合项目，广东省科技计划项目 |
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| 摘 要： | 对酶法脐橙全果去皮的工艺进行了研究．在单因素试验基础上，以m（果胶酶）：m（纤维素酶）=6：1配制复合酶，以时间、温度、酶解液质量分数、pH值等为试验因素，选用L16（4^5）正交表优化脐橙酶法去皮工艺．结果表明，脐橙在酶解液质量分数为0．4％，45℃、pH4．5时酶解40min，去皮效果最好，可以得到去皮彻底、外形保存完好的全果肉，并且营养成分保持良好．
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| 关 键 词： | 脐橙 酶法 全果去皮 |
Peeling technology of navel orange by enzymatic hydrolysis |
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| QIN Yan,FENG Wei-hua,BAI Wei-dong,LIU Zhao-xia,QIAN Min.Peeling technology of navel orange by enzymatic hydrolysis[J].Journal of Zhongkai Agrotechnical College,2011,24(4):50-53. |
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| Authors: | QIN Yan FENG Wei-hua BAI Wei-dong LIU Zhao-xia QIAN Min |
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| Institution: | QIN Yan1,FENG Wei-hua1*,BAI Wei-dong1,2,LIU Zhao-xia1,QIAN Min1(1.College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China,2.College of Food Sciences,South China Agricultural University,Guangzhou 510642,China) |
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| Abstract: | The method of whole fruit peeling the navel orange by enzymatic hydrolysis was studied. Based on the single-factor experiment, the coral ethe） =6： 1, orthogonal design L16 （4^5） Lpound enzyme was composed with table was selected to optimize the m （ pectinase ） ： m （ cellulaspeeling process, which took time, temperature, enzyme concentration and pH as the experimental factors. The best result was that navel orange was treated with 0. 4% concentration compound enzyme, 45 ℃ pH 4. 5,40 min, navel orange could be peeled completely, pulp was intact and the nutrition maintained well. |
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| Keywords: | navel orange enzymatic hydrolysis whole fruit peeling |
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