| 响应面法提高巨峰葡萄榨汁率的研究 |
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| 引用本文： | 周广麒,韩政泉,王培忠. 响应面法提高巨峰葡萄榨汁率的研究[J]. 安徽农业科学, 2011, 39(1): 250-251,257 |
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| 作者姓名： | 周广麒 韩政泉 王培忠 |
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| 作者单位： | 大连工业大学生物工程学院; |
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| 基金项目： | 辽宁省教育厅科学技术研究项目A类(2004D230) |
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| 摘 要： | 通过响应面法,研究果胶酶酶用量、酶解时间和酶解温度对巨峰葡萄榨汁率的影响,并对其工艺进行条件优化。结果表明,最佳工艺条件为酶用量0.044ml/kg,酶解时间97.5min,酶解温度57℃。在此条件下,榨汁率达87.35%。
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| 关 键 词： | 巨峰葡萄 响应面法 果胶酶 榨汁率 |
Study on Elevation of Kyoho Juice Yield by Response Surface Methodology |
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| ZHOU Guang-qi et al. Study on Elevation of Kyoho Juice Yield by Response Surface Methodology[J]. Journal of Anhui Agricultural Sciences, 2011, 39(1): 250-251,257 |
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| Authors: | ZHOU Guang-qi et al |
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| Affiliation: | ZHOU Guang-qi et al (School of Biological Engineering,Dalian Polytechnic University,Dalian,Liaoning 116034) |
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| Abstract: | The effects of pectinase enzyme usage,reaction time and temperature on the extraction yield of juice from Kyoho were investigated based on response surface methodology.Results showed that the optimum condition was as follows:usage of 0.044 ml/kg,reaction time of 97.5 min and temperature of 57 ℃.Under this condition,juice yield reached 87.35%. |
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| Keywords: | Kyoho Response surface methodology Pectinase enzyme Juice yield |
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