食品工业2024,Vol.45Issue(1) :61-66.

蓝莓清汁复合酶解工艺优化

Optimization of Complex Enzymatic Hydrolysis of Blueberry Juice

孙瑞悦 张见 李彩铃 刘元法
食品工业2024,Vol.45Issue(1) :61-66.

蓝莓清汁复合酶解工艺优化

Optimization of Complex Enzymatic Hydrolysis of Blueberry Juice

孙瑞悦 1张见 1李彩铃 1刘元法2
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作者信息

  • 1. 白马未来食品研究院(南京 210095)
  • 2. 白马未来食品研究院(南京 210095);江南大学(无锡 214000)
  • 折叠

摘要

以蓝莓为原料,采用果胶酶、纤维素酶、半纤维素酶三种复合酶酶解制备蓝莓汁饮料,并通过Box-Behnken响应面法优化酶解工艺条件.结果表明,蓝莓清汁的最佳酶解工艺参数为酶解温度50 ℃、酶解时间2.5 h、复合酶配比0.15%∶0.08%∶0.08%,在此工艺条件下,蓝莓汁饮料的酶解效果最佳.

Abstract

Blueberry juice was prepared by enzymolysis of pectinase,cellulase and hemicellulase from blueberry.The enzymolysis conditions were optimized by Box-Behnken response surface method.The results showed that the optimum enzymolysis parameters of blueberry juice were as follows:enzymolysis temperature 50 ℃,enzymolysis time 2.5 h,and compound enzyme ratio 0.15%:0.08%:0.08%.Under these conditions,the enzymolysis effect of blueberry juice beverage was the best.

关键词

蓝莓/蓝莓清汁/响应面法/酶解

Key words

blueberry/blueberry juice/response surface methodology/enzymatic hydrolysis

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基金项目

创新能力建设计划(研发机构)重大科研设施预研筹建(BM2020023)

江苏省"一区一中心"联动专项项目(202212004)

出版年

2024
食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
参考文献量18
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