酶法脱囊衣工艺优化及对甜橙囊胞品质的影响.PDFVIP

30 2014, Vol.35, No.14 食品科学 ※工艺技术 酶法脱囊衣工艺优化及对甜橙囊胞品质的影响 束俊霞，周 倩，程丽萍，李纪涛，蒋一鸣，杨梦花，蒋和体* （西南大学食品科学学院，重庆 400715 ） 摘  要：以甜橙为原料，优化酶法脱囊衣工艺条件，在此基础上比较研究酶法与酸碱法脱囊衣对甜橙囊胞品质的影 0.35% 50 40 min 响。结果表明，酶法脱囊衣优化工艺参数为戊聚糖复合酶添加量 、酶解温度 ℃、酶解时间 。酸碱法 脱囊衣后，囊胞汁液中Vc、总酸、还原糖、总糖和香气成分的保存率分别为78.71%、56.01%、75.17%、79.45%、 82.72% 96% 15.46% ；酶法脱囊衣后，囊胞汁液中主要营养成分的保存率均可达 以上，香气成分保存率也提高了 。综 合各项指标，酶法脱囊衣效果优于酸碱法。 关键词：甜橙；脱囊衣；酶法；酸碱法 Optimization of Enzymatic Removal of Endocarp from Sweet Orange (Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality * SHU Jun-xia, ZHOU Qian, CHENG Li-ping, LI Ji-tao, JIANG Yi-ming, YANG Meng-hua, JIANG He-ti (College of Food Science, Southwest University, Chongqing 400715, China) Abstract: the enzymatic removal of the endocarp from sweet orange (Citrus sinensis) segment using viscozyme was  optimized in this study. Meanwhile, the effects of the enzymatic method and the traditional acid-alkali method for  endocarp removal on orange cystic quality were compared. results showed that the optimal enzymatic conditions were as  follows:viscozym concentration,0.35%;temperature, 50  andhydrolysis time, 40min.After acid-alkalitreatment,the   e         ℃                   preservation rates of vitamin c, total acid, reducing sugar, total sugar and aroma components in cystic juice were respectively  78.71%, 56.01%, 75.17%, 79.45% and 82.72%. In contra