果树资源学报2026，Vol.7Issue(5)：32-37,6.
响应面法优化酥梨醋酶解澄清工艺
Optimization of Enzymatic Clarification Technology for Crisp Pear Vinegar by Response Surface Methodology
摘要
Abstract
[Objective]The key control factors of enzymatic reaction system were systematically analyzed,and the quanti-tative relationship model between process parameters and clarification efficiency was proposed.The aim was to provide techni-cal support for improving the clarity of pear vinegar and optimizing its enzymatic clarification process.[Methods]Crisp pears from QixianCounty were used as raw materials for vinegar production through alcoholic fermentation and acetic fermentation.Pectinase was selected as clarifying agent,and transmittance served as the evaluation index.After the optimal detection wavelength was confirmed,single-factor experiments and response surface methodology were employed to optimize the enzymatic clarification con-ditions.[Results]The optimal parameters were determined as follows:pectinase dosage 0.9 g/L,pH 3.4,enzymatic hydrolysis time 142 min,and enzymatic hydrolysis temperature 5 1℃.The transmittance reached(91.81±0.28)%under the above conditions.[Conclusion]Conclusion Pectin substances in crisp pear vinegar can be effectively degraded by controlling key parameters of enzymatic hydrolysis.System turbidity is reduced and product clarity is consequently enhanced.The optimized parameters are stable and reliable,which can provide technical references for industrial clarification production of crisp pear vinegar.关键词
酥梨醋/果胶酶/响应面法/澄清/透光率Key words
crisp pear vinegar/pectinase/response surface methodology/clarification/transmittance分类
农业科技引用本文复制引用
冀爱青,李娜,杨艳君,马建华,邵青玲,霍建新,强海婷,赵彦华..响应面法优化酥梨醋酶解澄清工艺[J].果树资源学报,2026,7(5):32-37,6.基金项目
晋中学院技术创新团队(jzxyjscxtd202405) （jzxyjscxtd202405）
