枇杷果浆酶解工艺的响应面法优化.pdfVIP

106 31．No．14 2010,VoL 良晶科孛 ※工艺技术 枇杷果浆酶解工艺的n向应面法优化 张瑶1，蒲彪¨，刘云2，刘兴艳1 (1．四川农业大学食品学院，四川雅安 625014；2．西南林学院资源学院，云南昆明650224) 摘 要：以五星枇杷为原料，在单因素试验的基础上，确定果胶酶质量浓度、酶解温度和酶解时间3个因素的 取值范围，并根据中心组合设计原理和响应面分析枇杷果浆酶解T艺最优条件。结果表明：果胶酶用量、酶解温 的最优条件下，枇杷果浆的实测出汁率为91．17％、透光率为76．24％，回归模型的预测值与实测值的相对误差小于 1％，此回归方程与实际情况拟合较好。 关键词：枇杷果浆；酶解工艺；响应面法；模型预测 Surface for Pectinase of UsingResponseMethodologyOptimizingHydrolysisLoquatSlurry ZHANGYa01，PUBia01一，LIUYun2，LIU Xing-yanl ofFood (1．CollegeScience，SichuanAgncIllturalUniversity,Ya’all625014，China； ofNatural 2．Faculty Resources，SouthwestForestry College，Ktmming650224，China) Abstract：Theofthiswasto for series factor goal study develop锄optimumprocesshydrolyzingloquatslurry．Aofsingle werecarriedOUttoaddresstheeffects and experiments ofenzymeconcentration,hydrolysistemperaturelengthofhydrolysis on andtransmittance．Central with surface Was to juiceyield compositedesigncoupledresponsemethodology employed was all these3 conditions．Itindicatedthatoftheconditions influenced and optimizehydrolysis significantlyjuiceyield transmittanceandthattheir valuesweredeterminedas 1 concentration66．05 optimum follows：enzyme mg／kg，hydrolysis 40．60℃and duration5．64h．Underthese conditions．the values and temlgratme hydrolysis