【摘要】 澄清是果汁加工中的关键技术环节之一 ,利用果胶酶澄清果汁 ,有快速、简便、效果好等特点 ,在生产中有重要的应用价值。草莓中因含有果胶物质 ,制得的果汁易产生浑浊、沉淀等现象 ,严重影响产品的质量。用果胶酶对草莓果汁进行了单因素澄清试验及最适澄清工艺条件的研究。结果表明 ,果胶酶用量为 0 .0 3 5～ 0 .0 75 m L /kg、温度 3 5～ 45℃、p H 3 .0～ 4.0的条件下澄清草莓果汁 ,透光率达 97%以上 ,果汁中的可溶性固形物含量基本不变 ;在单因素试验的基础上 ,通过正交试验 ,果胶酶对草莓果汁澄清的最佳工艺条件是 :果胶酶用量为 0 .0 3 5 m L/kg,温度为 3 5℃ ,p H值为 3 .5。更多还原

【Abstract】 Clarification is one of the key technologies in juice processing. The technology which clarifies juice by using pectinase has some advantages: it is fast, simple, effective and has an important application in production. However, because of the pectins in strawberries, the juice is cloudy and has some precipitates. For this reason, the single factor test and the technology of the clarification of strawberry fruit juice by using pectinase was studied. The results showed that the pectinase usage was 0.035～0.075 mL/kg, the other condition had a pH value of 3.0 ～ 4.0 , and the temperature was 35～45℃. The transmittance of clarified strawberry fruit juice was over 97% and the soluble solid content changed little. Through orthogonal test, the optimum conditions of clarification of pectinase on strawberry fruit juice are as follows: pectinase usage of 0.035 mL/mg, pH value of 3.5, and temperature of 35℃.更多还原