不同果胶酶对蓝莓出酒率的研究

为提高蓝莓出酒率,以出酒率为指标,用进口果胶酶和国产果胶酶对蓝莓进行酶解处理,通过单因素和正交试验,探索其酶解处理的最优组合。结果表明:2种酶都能大幅提高蓝莓的出酒率,进口果胶酶最佳酶解条件为酶解温度为30℃、加酶量为0.04‰、酶解时间24 h。国产果胶酶最佳酶解条件为酶解温度为25℃、加酶量为0.04‰、酶解时间12 h。但进口果胶酶比国产果胶酶其出汁率均增加10%以上,因此,进口果胶酶更适合应用于提高蓝莓出酒率。

Research on Liquor Rate of Blueberry with Different Pectinase

With imported pectinase and domestic pectinase, enzyme treatment was used for blueberry to improve its liquor rate. Single factor and orthogonal array design methods were used to optimize hydrolysis conditions based on liquor rate. The results showed that both enzymes could improve the liquor rate. The optimal conditions of im- ported pectinase treatment were 24 h of hydrolysis at an enzyme dose of 0.04%o and at the temperature of 30 ~C. The optimal conditions of domestic pectinase treatment were 12 h of hydrolysis at an enzyme dose of 0.04%~ and at the temperature of 25 ~C. But the imported pectinase was better than domestic pectinase in juice yield increase by more than 10%. Therefore, imported pectinase was suitable to increase the liquor rate of blueberry.