食品工业科技2017，Vol.38Issue(19)：161-165,171,6.DOI:10.13386/j.issn1002-0306.2017.19.030
果胶酶低温处理山楂鲜果浆制备山楂酒工艺优化
Optimization of low temperature pectinase hydrolysis treatment of fresh hawthorn pulp for preparation of hawthorn wine
摘要
Abstract
Because there was a lot of pectin in thehawthorn,the hawthorn wine fermentation needed to clarify the hawthorn fruit pulp.The heat extracting and enzymatic hydrolysis were adapted to clarify the pulp,the two methods had negative effect on the flavor and nutrition because of the high treatment temperature.The research developed a new low temperature enzymatic hydrolysis process by optimizing the conditions such as pectinase addition,treatment temperature,processing time and so on.The treated pulp was used to make hawthorn wine.The transmittance of the pulp was 93％ under the conditions:the temperature was 35 ℃,the addition of pectinase was 0.15 mL/L,the processing time was 4 h.Compared to the pulp without enzymatic hydrolysis,the reducing sugar risen from 8.2 g/L to 14.2 g/L,the total acids risen from 5.5 g/L to 7 g/L.The extraction effects of reducing sugar and total acid were better.The flavor component of the hawthorn wine was better than the wine which enzymatic hydrolysis was under 55 ℃.关键词
果胶酶/优化/山楂果浆/透光率/山楂酒Key words
pectinase/optimization/hawthorn pulp/transmittance/hawthorn wine分类
轻工纺织引用本文复制引用
张铎,毛健,刘双平,周志磊,韩笑,武健美..果胶酶低温处理山楂鲜果浆制备山楂酒工艺优化[J].食品工业科技,2017,38(19):161-165,171,6.基金项目
国家自然科学基金-面上项目(31571823) （31571823）
江苏省自然科学基金-面上研究项目(K20161293) （K20161293）
2015年度区科技重点研发计划项目(NY2015009). （NY2015009）
