复合酶法制备澄清岗稔汁工艺优化

研究了复合酶系对岗稔果汁澄清效果的影响.采用果胶酶与纤维素酶两种酶对岗稔果浆进行酶解处理,以出汁率为评价指标,在单因素试验的基础上,采用L9(34)正交试验设计,对影响果汁酶解效果的酶比例、酶用量、酶解温度及酶解时间进行优化.结果表明:果胶酶与纤维素酶的合用可明显提高岗稔果浆的出汁率,在酶比例2∶1、酶用量0.4％、酶解温度40℃、时间180 min时,酶解效果最好,出汁率可达56.40％,比空白出汁率33.12％高出了23.28％,可溶性固形物可达14.330Birx,功能因子花色苷的含量可达169.28 mg/g鲜果.

Production of Rhodomyrtus tomentosa (Ait.) Hasskclarified juice by complex enzymatic method

Effects of complex enzymes on Rhodomyrtus tomentosa (Ait.) Hassk juice clarification were investigated. R.tomentosa (Ait.) Hassk was treated by pectinase and cellulose. Based on single-factor experiment, L9(34) orthogonal designwas adopted to research the influences of complex enzyme proportion, enzyme dosage, enzymolysis time and temperatureduration on juice yield. The results showed that pectinase and cellulose could enhance the juice yield and soluble solidcontent of R. tomentosa (Ait.) Hassk obviously, and the juice yield and soluble content of R. tomentosa (Ait.) Hassk underthe optimum technological conditions of 0.4% enzyme dosage, 21 pectinase-cellulase ratio, 40 for 180 min enzymolysistime could reach 56.40% and 14.33 0Birx. Furthermore, the anthocyanins content of R. tomentosa (Ait.) Hassk was 169.28mg/g.