Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test

doi:10.13386/j.issn1002-0306.2012.17.085

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test[J]. Science and Technology of Food Industry, 2012, (17): 190-193. DOI: 10.13386/j.issn1002-0306.2012.17.085

Citation:

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test[J]. Science and Technology of Food Industry, 2012, (17): 190-193. DOI: 10.13386/j.issn1002-0306.2012.17.085

Citation:

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test[J]. Science and Technology of Food Industry, 2012, (17): 190-193. DOI: 10.13386/j.issn1002-0306.2012.17.085

Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test

Abstract

Abstract

With sour cherry as the raw material on optimization of enzymatic hydrolysis by single-factor test and orthogonal test was made.Results showed that the optimum conditions were pectinase dosage 1.6mL/kg, hydrolysis time 3.5h and hydrolysis temperature 55℃.Under these conditions, the juice yield was 87.17%and that turbidity was 1.25NTU.The main factor that influenced the juice processing in the order of hydrolysis temperature, pectinase dosage and hydrolysis time.

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