贵州农业科学
貴州農業科學
귀주농업과학
GUIZHOU AGRICULTURAL SCIENCES
2014年
4期
172-174
,共3页
果浆酶%拐枣%果汁饮料%出汁率
果漿酶%枴棘%果汁飲料%齣汁率
과장매%괴조%과즙음료%출즙솔
Pectinex Smash%Hovenia dulcis%juice beverage%juice yield
为提高拐枣果汁提取的出汁率，采用果浆酶酶解法，通过正交试验优化拐枣果汁提取工艺。结果表明：果浆酶添加量对出汁率的影响最大，酶解时间次之，酶解温度影响最小；提取果汁的最佳工艺条件为果浆酶添加量0．09％，提取温度45℃，酶解30 min。在该条件下，出汁率可达49．16％，可溶性固形物24％～25％。
為提高枴棘果汁提取的齣汁率，採用果漿酶酶解法，通過正交試驗優化枴棘果汁提取工藝。結果錶明：果漿酶添加量對齣汁率的影響最大，酶解時間次之，酶解溫度影響最小；提取果汁的最佳工藝條件為果漿酶添加量0．09％，提取溫度45℃，酶解30 min。在該條件下，齣汁率可達49．16％，可溶性固形物24％～25％。
위제고괴조과즙제취적출즙솔，채용과장매매해법，통과정교시험우화괴조과즙제취공예。결과표명：과장매첨가량대출즙솔적영향최대，매해시간차지，매해온도영향최소；제취과즙적최가공예조건위과장매첨가량0．09％，제취온도45℃，매해30 min。재해조건하，출즙솔가체49．16％，가용성고형물24％～25％。
In order to improve the juice yield of H .dulcis,an orthogonal test was conducted to optimize the extraction process by Pectinex Smash method.The results showed that the main factors influencing the juice processing followed the sequence of Pectinex Smash dosage,hydrolysis time and hydrolysis temperature;the optimal values of the above parameters included enzyme concentration 0.09%, extraction temperature 45℃,extraction time 30 min.Under these conditions,the juice yield was 49.16%, soluble solids was 24%~25%.
