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当前位置: 首页 > 文章 > 黄桃复合酶振荡去皮工艺研究 果树学报 2014 (4) 697-703
Position: Home > Articles > Technological research on desquamating yellow peach epicarp by enzyme decomposition method Journal of Fruit Science 2014 (4) 697-703

黄桃复合酶振荡去皮工艺研究

作  者：
徐昊;董明;沈泉;戴美娟;季月月
单  位：
安徽农业大学茶与食品科技学院
关键词：
黄桃;全果去皮;复合酶;震荡
摘  要：
【目的】克服传统工艺方法的缺点,寻找安全环保的加工工艺。【方法】以安徽砀山熙可食品有限公司提供的优质新鲜83黄桃为原料,对其使用生物复合酶去皮液(纤维素酶和果胶酶复合制成)加工,通过浸没全果的方法使黄桃脱去外果皮。先通过单因素分析寻找影响条件与取值范围,再采用正交设计并用SAS9.3分析后,优化了酶去皮法的最佳工艺条件。【结果】当去皮缓冲液pH为3.6、反应温度在45℃、选择8成熟黄桃、复合酶体积浓度为0.8%、复合酶液比例3∶1(果胶酶∶纤维素酶)、酶解反应时间30 min,震荡频率为5 Hz,黄桃外果皮脱除效果可达到最优。【结论】生物复合酶震荡去皮法可以作为一种新型环保安全的黄桃罐头去皮加工工艺使用。
译  名：
Technological research on desquamating yellow peach epicarp by enzyme decomposition method
作  者：
XU Hao;DONG Ming;SHEN Quan;DAI Mei-juan;JI Yue-yue;School of Tea & Food Science and Technology,Anhui Agricultural University;
关键词：
Yellow peach;;Desquamate;;Compound enzyme;;Vibrate
摘  要：
【Objective】 The high concentration of alkali spray is used to peel the skin as the traditional peeling processing of canned yellow peach, which not only pollutes the environment but also may causes food safety problem. In order to overcome the disadvantages of the traditional process and to find an friendly environmental and safe processing. 【Method】 The fresh fruit of the yellow peach cultivar 83 were used(provided by Xike Food co., LTD.,Dangshan, Anhui) as raw materials. The liquid of biological compound enzyme(Composite is made of cellulase and pectinase) was used to remove the epicarp by submerging the whole fruit. The influence conditions and value range were find through the single factor analysis firstly. Then, the technological conditions for the enzyme peeling method were optimized by using the orthogonal design and the analysis of the SAS9.3. 【Result】 The optimum conditions to desquamate the epicarp of yellow peach were pH 3.6 buffer, 45 ℃, 80% of maturity, 0.8% of compound enzyme with pectinase and cellulose at ratio of 3∶1 and hydrolysis 30min under the vibrating at frequency 5 Hz. 【Conclusion】 The shocking peeling method by biological compound enzyme can be used as a new safe processing technology for canned yellow peach.

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