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以柑橘果渣为原料,研究酶法回收果汁工艺,并对工艺进行优化。通过单因素分析和响应面设计,考察酶用量、酶解时间、酶解温度、渣水比对酶法回收柑橘果汁的影响,确定了酶法回收柑橘果汁回归方程,当酶用量213.38μg/L,酶解时间164.02min,酶解温度53.76℃,渣水比1︰1.05时,预测的综合指标最佳,达到0.0138,验证试验的综合指标为0.0137,与预测的综合指标接近。利用优化后的工艺进行中试试验,动态跟踪了果汁的可溶性固形物、酸度、pH值和氨基酸的变化,将中试的回收果汁与柑橘还原汁进行感官评价,评价结果相似,可部分替代柑橘还原汁应用于橙汁饮料。
Citrus pomace as raw materials, enzymatic recovery of juice technology, and process optimization. Through single factor analysis and response surface design, the effects of enzyme dosage, enzymolysis time, enzymolysis temperature and residue / water ratio on citrus juice recovery by enzymatic method were investigated. The regression equation of enzymatic recovery of citrus juice was determined. When enzyme dosage was 213.38μg / L , The hydrolysis time is 164.02min, the temperature of enzymolysis is 53.76 ℃, and the ratio of residue to water is 1: 1.05, the forecast comprehensive index is the best, reaching 0.0138. The comprehensive index of validation test is 0.0137, close to the forecast comprehensive index. Pilot test was carried out by using the optimized technology to dynamically track the changes of soluble solids, acidity, pH value and amino acids of fruit juice. Sensory evaluation of the recovered fruit juice and citrus reduced juice of pilot scale was carried out. The evaluation results were similar and could partially replace citrus Reducing juice should be used in orange juice beverage.