| 正交实验法优化酶解法制备杨梅酒工艺 |
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| 引用本文： | 杨晓东,盛柳青,肖珊美,徐友生.正交实验法优化酶解法制备杨梅酒工艺[J].金华职业技术学院学报,2013(6):78-81. |
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| 作者姓名： | 杨晓东 盛柳青 肖珊美 徐友生 |
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| 作者单位： | 金华职业技术学院;兰溪市科技情报所 |
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| 基金项目： | 2011年金华市科技计划项目(2011-2-025) |
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| 摘 要： | 以冷冻杨梅鲜果为原料采用酶解浸提法制作杨梅酒，研究果胶酶和纤维素酶对杨梅酒出酒率的影响。通过单因素实验对影响杨梅酒出酒率的酶种类、酶解温度、酶解时间、酶底物比四因素进行考察，并通过正交实验法优化了杨梅酶解工艺参数。结果表明：确定果胶酶为酶解用酶，酶解法制备杨梅酒酶最佳工艺参数为酶解温度35℃、酶解时间4h，酶底物比2％。在此条件下，杨梅酒出酒率为（79．4±0．19）％，比同法不加果胶酶出酒率增加25．4％，并且过滤时间明显缩短。
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| 关 键 词： | 杨梅酒 果胶酶 酶解 出酒率 |
Study on Optimization of Enzymatic Hydrolysis Process for Bayberry Wine by Orthogonal Design-Duplicate Test |
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| YANG Xiao-dong;SHENG Liu-qing;XIAO Shan-mei;XU You-sheng.Study on Optimization of Enzymatic Hydrolysis Process for Bayberry Wine by Orthogonal Design-Duplicate Test[J].Journal of Jinhua College of Profession and Technology,2013(6):78-81. |
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| Authors: | YANG Xiao-dong;SHENG Liu-qing;XIAO Shan-mei;XU You-sheng |
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| Institution: | YANG Xiao-dong;SHENG Liu-qing;XIAO Shan-mei;XU You-sheng;Jinhua Polytechnic;Lanxi Technology Information Institute; |
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| Abstract: | Bayberry wine was prepared by enzymatic hydrolysis and lixiviation process and frozen bayberry was used as the raw material. The influence of pectinase and cellulase on yields of bayberry wine was studied in this paper. Single factor experiments was applied to analyze the effects of the factors such as the type of enzyme, enzymatic time, enzymatic temperature and enzyme amount on yields of bayberry wine. Liquid pectinase was better than the cellulase and mixed enzyme. Yangmei＇s enzymatic process parameters were optimized by orthogonal experiment method. The results showed that the optimal extraction conditions were the enzymatic temperature 35 ℃, the enzymatic time 4h, and the addition of pectinase 2%. In these conditions, the yields of bayberry wine was （79.4±0.19）%, 25.4% more than no addition of pectinase in yields of bayberry wine, and the filtration time is shortened significantly. |
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| Keywords: | bayberry wine pectinase enzymatic yields of bayberry wine |
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