陕西科技大学学报（自然科学版）Issue(4)：112-116,126,6.
海红果大枣复合汁酶法浸提工艺研究
Enzymolysis technology of Haihong fruit-jujube compound juice
摘要
Abstract
In order to overcome the shortcomings of low acidity and less tannis in jujube wine , based on the characteristics of high acidity and high tannis in Haihong fruit ,Haihong fruit and jujube were used as raw materials to extract composite jujube juice by a pectinase enzy‐molysis technology ,which can meet the requirements for a high quality jujube wine to brew . The effects of the mass ratio of Haihong fruit to jujube ,the ratio of material to water ,dosage of pectinase ,enzymolysis time and temperature on the total saccharide and acid content were investigated by one‐factor‐at‐a‐time .Taken the total saccharide content into account ,the enz‐ymolysis conditions were optimized by an orthogonal array test .The optimal conditions were the pectinase dosage of 0 .7 g/L ,the mass ratio of Haihong fruit to jujube of 1∶4 ,the ratio of material and water of 1∶3 ,enzymolysis time of 48 hours ,enzymolysis temperature of 55 ℃ . Under these conditions ,the obtained composite jujube juice had a total saccharide content of 169 .70 g/L ,total acid content of 6 .63 g/L and tannin content of 2 .73 g/L respectively .关键词
海红果/大枣/果胶酶/酶解工艺Key words
Haihong fruit/jujube/pectinase/enzymolysis technology分类
轻工业引用本文复制引用
杨辉,陈梓齐..海红果大枣复合汁酶法浸提工艺研究[J].陕西科技大学学报（自然科学版）,2015,(4):112-116,126,6.基金项目
陕西省科技厅重大科技创新工程项目（2011ZKC11-2）；陕西科技大学学术团队计划项目（2013XSD19）；佳县有机枣酒产业化开发项目 （）
