摘要
研究利用酶制剂脱除温州蜜柑橘瓣囊衣的方法。通过试验筛选最佳的酶及酶解工艺,结果表明使用和氏璧果胶酶,在酶液质量分数1.0%、pH 3.5、酶解温度45℃、酶解时间45 min条件下,可以得到较佳的脱囊衣效果;酶解过程中使用超声波辅助酶解,可以提高酶解效果。通过感官分析、理化指标检测,对比酶解脱囊衣和传统酸碱脱囊衣的橘瓣罐头的品质,结果显示酶解工艺提高橘瓣破碎率5.5%,降低维生素C含量20.4%,而不影响橘瓣的硬度、色差、滋味和气味。温州蜜柑橘瓣的酶解脱囊衣工艺可用于工业化生产橘瓣罐头。
The technique parameters of removing satsuma mandarin segments membrane using enzyme were studied in this paper. The appropriate enzyme was determined through tests, and the best operation conditions were determined as follows： 1.0% Heshibi pectase, pH of pectase solution 3.5, time 45 min and temperature 45 ℃. A better result was achieved under the above conditions. Supersonic wave as an assistant method resulted in a better effect. At the same time, the two types of canned satsuma mandarin segments manufactured from different membrane removal methods was compared. The results indicated that enzymatic method of removing membrane had almost no effect on firmness, color, taste and odor of the product except for a 5.5% increase in broken rate and a 20.4% reduction in vitamin C content of segment. In summary, the enzymatic method had a potential to be applied to canned Satsuma Mandarin Segments industry.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第1期79-85,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
现代农业产业体系专项经费(MATS)
浙江省科技厅重大科技专项重点项目(2006C12078)
关键词
酶
裳衣
橘瓣罐头
品质
enzyme
segments membrane
canned satsuma mandarin segments
quality
