对复合酶法黄桃(金童5号)酶解去皮工艺进行研究,在单因素试验基础上,以m(果胶酶质量)∶n(纤维素酶质量)=1.5∶1配制复合酶,以酶解液质量浓度、pH值、温度、时间为试验因素,选用L16(45)正交表优化黄桃复合酶法去皮的工艺.结果表明:在酶质量浓度为0.55 g/L、pH值为3.5、酶解温度为45℃的条件下,经45 min酶解后,黄桃去皮率达到100％,色泽金黄,外形光滑,质量安全,营养成分保存率达到96％以上.%Enzyme method was used in peel test on yellow peach(Jin tong 5). On the basis of single factor experiment, m (pectinase quality) : n (cellulose enzyme quality) = 1. 5 : 1 was prepared to compound enzyme, and with the time, temperature, enzymolysis liquid mass fraction and pH value as test factors, L16 (45) orthogonal table was chosen to optimize enzymatic peeling technology of yellow peach. The results showed that: the Yellow Peach in enzyme concentration 0. 55 g/L, pH value 3. 5, reaction temperature 45℃, and the Enzymolysis temperature 45 min were the best conditions to peel peach skin and the skin was peeled thoroughly, the shape was preserved well, and nutrient preserving rate reached more than 96%.
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