现代食品科技2017，Vol.33Issue(11)：165-170,6.DOI:10.13982/j.mfst.1673-9078.2017.11.024
酶法液化火龙果果浆的工艺研究
The Processing of Enzymatic Liquefaction of Pitaya Juice
摘要
Abstract
The effects of enzymatic hydrolysis on the fruit pulp were investigated in this study.The optimum conditions were investigated based on the viscosity and juice yield of the pitaya juice.On the base of single factor analysis,the suitable temperature,time,enzyme dosage and the best value range of pH value were determined,and then the best choice of single enzyme and compound enzymes were confirmed.Eventually,the optimum technical conditions for liquidizing pitaya juice were confirmed by L9 (34) orthogonal analysis and the optimum technological conditions were verified.The combination of pectinase,cellulase and hemicellulase was used under the conditions of temperature 50℃,time 45 min,enzyme adding quantity 0.07％ and pH value 4.3.Under these conditions,the pitaya purees viscosity was sharply decreased by 170.5 mpa.s and juice yield was obviously increased by 14.8％.Besides,the pitaya juice had good color and acceptable taste.关键词
酶法/火龙果/黏度/出汁率Key words
enzyme method/pitaya/viscosity/juice yield引用本文复制引用
张月颖,李国胜,白新鹏,杨慧强..酶法液化火龙果果浆的工艺研究[J].现代食品科技,2017,33(11):165-170,6.基金项目
海南大学横向技术开发项目(HD-KYH-2016007) （HD-KYH-2016007）
