| 响应面法优化树莓汁酶解工艺 |
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| 引用本文： | 马荣山,王艳平.响应面法优化树莓汁酶解工艺[J].食品科技,2012(2):125-128. |
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| 作者姓名： | 马荣山 王艳平 |
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| 作者单位： | 沈阳农业大学食品学院 |
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| 基金项目： | 沈阳市科技攻关项目(F10-118-3-00) |
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| 摘 要： | 以红树莓为原料,利用响应面法对树莓汁的果胶酶酶解工艺条件进行优化。结果表明:经优化后树莓汁的最佳酶解工艺条件为温度47℃,酶解时间2.8 h,果胶酶用量0.18%,出汁率达到71.50%,得到的树莓汁澄清透明,色泽宜人,为树莓果汁饮料的生产提供参考。
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| 关 键 词： | 红树莓 酶解工艺 优化 响应面法 |
Optimizing the hydrolysis technology for raspberry juice by response surface methodology |
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| MA Rong-shan,WANG Yan-ping.Optimizing the hydrolysis technology for raspberry juice by response surface methodology[J].Food Science and Technology,2012(2):125-128. |
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| Authors: | MA Rong-shan WANG Yan-ping |
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| Affiliation: | *(College of Food Science,Shenyang Agricultural University,Shenyang 110161) |
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| Abstract: | Optimization the process conditions for juice hydrolysis from raspberry was done using response surface methodology.It was found that optimum hydrolysis technology conditions for raspberry juice were determined as follows: hydrolysis temperature 47 ℃,hydrolysis time 2.8 hours and inoculating amount of pectinase 0.18%.Under these conditions,the juice yield was 71.50%,which obtained clear and transparent raspberry juice color and pleasant.The results obtained can be applied to the production of raspberry juice beverage. |
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| Keywords: | raspberry hydrolysis technology optimization response surface methodology |
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