农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2013年
7期
43-45
,共3页
草莓%果胶酶%纤维素酶%出汁率
草莓%果膠酶%纖維素酶%齣汁率
초매%과효매%섬유소매%출즙솔
strawberry%pectinase%cellulase%juice yield
以草莓为主要原料，采用果胶酶与纤维素酶组成的复合酶系提取草莓汁，通过单因素试验确定复合酶的最佳添加比例及酶解工艺条件，正交试验进一步优化提取工艺。结果表明，草莓的最佳酶解工艺条件为：果胶酶与纤维素酶最佳配比1∶4，复合酶添加量0.2%，酶解温度50℃， pH值4.5，酶解时间4.0 h，草莓出汁率可达90.2%，比空白样的出汁率65.7%高出24.5%。
以草莓為主要原料，採用果膠酶與纖維素酶組成的複閤酶繫提取草莓汁，通過單因素試驗確定複閤酶的最佳添加比例及酶解工藝條件，正交試驗進一步優化提取工藝。結果錶明，草莓的最佳酶解工藝條件為：果膠酶與纖維素酶最佳配比1∶4，複閤酶添加量0.2%，酶解溫度50℃， pH值4.5，酶解時間4.0 h，草莓齣汁率可達90.2%，比空白樣的齣汁率65.7%高齣24.5%。
이초매위주요원료，채용과효매여섬유소매조성적복합매계제취초매즙，통과단인소시험학정복합매적최가첨가비례급매해공예조건，정교시험진일보우화제취공예。결과표명，초매적최가매해공예조건위：과효매여섬유소매최가배비1∶4，복합매첨가량0.2%，매해온도50℃， pH치4.5，매해시간4.0 h，초매출즙솔가체90.2%，비공백양적출즙솔65.7%고출24.5%。
Using strawberry as raw material, strawberry juice is extracted by compound enzyme composed of pectinase and cellulose. The best proportion of compound enzyme and technological conditions of enzymolysis are determined by single factor test, and then optimized by orthogonal test. The results show that the optimum enzymolysis conditions of strawberry are as follows: the amount of compound enzyme (pectinase∶cellulose is 1∶4) 0.2%, the enzymolysis temperature 50 ℃, pH value 4.5, and the enzymolysis time 4.0 h. The strawberry juice yield can reach 90.2% under the optimum conditions. It has increased by 24.5%compared with that blank 65.7%.
