酶制剂在果蔬汁澄清及加工中的应用研究进展

Application progress of enzyme preparation in fruit and vegetable juice clarification and processing

中文关键词:  果蔬汁  酶制剂  澄清  加工  应用前景

英文关键词:fruit and vegetable juice  enzyme preparations  clarification  processing  application prospect

中文摘要:

      当前我国果蔬汁工业迅猛发展, 因酶制剂可解决果蔬汁加工中出汁率低、澄清难、易褐变、风味物质易流失和苦味物质难去除等问题, 在该领域中得到广泛的应用。目前在果蔬汁加工中应用的酶制剂主要有果胶酶、纤维素酶、淀粉酶、葡萄糖氧化酶、柚苷酶等。本文介绍了果胶酶、纤维素酶、淀粉酶等常见酶制剂在提高果蔬出汁率方面的作用机制及应用进展, 比较了酶制剂与其他方法对果蔬汁澄清效果的差异, 陈述了葡萄糖氧化酶、柚苷酶、β-葡萄糖苷酶等在改善果蔬汁感官品质方面的应用现状。在分析酶制剂在果蔬汁加工中存在问题的基础上, 对酶制剂的应用前景和发展方向进行了展望, 为酶制剂在果蔬汁行业的应用提供进一步的依据和参考。

英文摘要:

      The current fruit and vegetable juice industries in our country developed rapidly, because enzyme preparation could solve the problems such as the low juice yielding, the difficult clarification, the easy brown-changing, the easy lose of flavor substance, and the hardly remove of bitter substance. So the enzyme preparation are widely used in fruit and vegetable juice processing field. At present, enzyme preparation which was used in the fruit and vegetable juice processing included pectinase, cellulase, amylase, glucose oxidase, and naringin enzyme etc. In this paper, for fruit and vegetable juice, the mechanism action and application progress in advancing yield about pectinase, cellulase, and amylase were introduced, the enzymes and other methods for fruit and vegetable juice clarification effects were compared, the application status in improving the sensory quality aspects of glucose oxidase, naringin enzyme, and β-glycosidase enzymes were stated. When the problems of enzymes used in fruit and vegetable juice processing were analyzed, the enzyme preparation application perspective and development direction were prospected. Therefore, the further basis and reference were provided for the application of enzyme preparation in the fruit and vegetable juice industry.