酶法脱囊衣工艺优化及对甜橙囊胞品质的影响

doi:10.7506/spkx1002-6630-201414006

食品科学

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

出版日期:2014-07-25 发布日期:2014-08-26
通讯作者: 蒋和体
基金资助:
“十二五”农村领域国家科技支撑计划项目（2012BAD31B10-5）

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

Online:2014-07-25 Published:2014-08-26
Contact: JIANG He-ti

摘要/Abstract

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0.35%、酶解温度50 ℃、酶解时间40 min。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%；酶法脱囊衣后，囊胞汁液中主要营养成分的保存率均可达96%以上，香气成分保存率也提高了15.46%。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

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. R esults showed that the optimal enzymatic conditions were as
follows: viscozyme concentration, 0.35%; temperature, 50 ℃ and hydrolysis time, 40 min. After acid-alkali treatment, the
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 contrast, the preservation rate of main nutritional components in cystic
juice was more than 96% and the preservation rate of aroma components was increased by 15.46%. We conclude that the
enzymatic method is superior to the acid-alkali method with respect to all the indicators.

Key words: Citrus sinensis, endocarp removal, enzymatic method, acid-alkali method

中图分类号:

TS201.4

束俊霞，周倩，程丽萍，李纪涛，蒋一鸣，杨梦花，蒋和体*. 酶法脱囊衣工艺优化及对甜橙囊胞品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414006.

SHU Jun-xia, ZHOU Qian, CHENG Li-ping, LI Ji-tao, JIANG Yi-ming, YANG Meng-hua, JIANG He-ti*. Optimization of Enzymatic Removal of Endocarp from Sweet Orange (Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414006.

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酶法脱囊衣工艺优化及对甜橙囊胞品质的影响

Optimization of Enzymatic Removal of Endocarp from Sweet Orange (Citrus sinensis) Segments Using Viscozyme and the Impact on Cystic Quality

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