CAJ | 학술논문

以青柠为主要原料，利用响应面法对青柠汁的果胶酶澄清的主要工艺参数进行优化。在单因素实验基础上选取实验因素和水平，采用Box-Benhnken试验设计，以透光率为响应值，考察了果胶酶添加量、酶解pH、澄清时间及澄清温度对青柠汁澄清效果的影响，并建立了数学模型。结果表明，果胶酶澄清青柠汁工艺的最佳参数为果胶酶添加量0.09g/100mL，酶解pH4.44，澄清时间1.39h，澄清温度49.61℃，在此条件下，青柠汁透光率可达93.36%，与预测值93.18%接近，说明根据Box-Benhnken模型并采用响应面分析法得到的果胶酶澄清青柠汁优化工艺可行。
이청저위주요원료，이용향응면법대청저즙적과효매징청적주요공예삼수진행우화。재단인소실험기출상선취실험인소화수평，채용Box-Benhnken시험설계，이투광솔위향응치，고찰료과효매첨가량、매해pH、징청시간급징청온도대청저즙징청효과적영향，병건립료수학모형。결과표명，과효매징청청저즙공예적최가삼수위과효매첨가량0.09g/100mL，매해pH4.44，징청시간1.39h，징청온도49.61℃，재차조건하，청저즙투광솔가체93.36%，여예측치93.18%접근，설명근거Box-Benhnken모형병채용향응면분석법득도적과효매징청청저즙우화공예가행。
The main process parameters of lime juice clarification treated with pectinase were optimized by response surface methodology. According to single-factor experiments and Box-Behnken experimental design were carried out to investigate the effects of the amount of added pectinase, pH, settling time and temperature on the clarification of lime juice, and were established the mathematical model. Results showed that the lime juice transmittance of 93.36% was obtained when 100mL of lime juice was treated for 1.39h by adding 0.09g pectinase at pH4.44 and 49.61℃, which was close to the model predicted value of 93.18%. Therefore, the Box-Benhnken model and response surface analysis for lime juice clarification by pectinase are accurate and reliable.