Optimization and quality analysis of ultrasonic assisted enzymatic hydrolysis on peeling yellow peach fruit

Authors

FU Fuhua, Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
YUAN Hongyan, Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
PAN Zhaoping, Hunan Agricultural Product Processing Institute, Changsha, Hunan 410125, China
SHAN Yang, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China

Abstract

Ultrasonic assisted enzymatic hydrolysis was used in peeling process to the yellow peaches (Jin tong 5). The optimum technological conditions were obtained by single-factor and response surface methodology. The quality of peeled yellow peach by ultrasonic assisted enzymolysis and non-assisted enzymolysis under the optimum conditions was compared. The results showed that the ultrasonic assisted optimum conditions were achieved as follows: ultrasonic power 450 W, temperature 45 ℃, time 30min, enzymes concentration 0.31 g/100 mL, pH 3.5, and liquid ratio W(yellow peach)∶V(enzyme solution) =1∶3 (g/mL) with ultrasonic assisted method. And the results showed that the quality of peeled yellow peach was superior by ultrasonic assisted enzymolysis: rigidity was increased by 40% and chewing index was increased by 121%, the peeling efficiency was higher than non-assisted enzymolysis: enzyme concentration was reduced by 38% and enzymolysis time was reduced by 12%.

Publication Date

8-28-2016

First Page

182

Last Page

187

DOI

10.13652/j.issn.1003-5788.2016.08.044

Recommended Citation

Fuhua, FU; Hongyan, YUAN; Zhaoping, PAN; and Yang, SHAN (2016) "Optimization and quality analysis of ultrasonic assisted enzymatic hydrolysis on peeling yellow peach fruit," Food and Machinery: Vol. 32: Iss. 8, Article 44.
DOI: 10.13652/j.issn.1003-5788.2016.08.044
Available at: https://www.ifoodmm.cn/journal/vol32/iss8/44

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