【摘要】 采用壳聚糖固定化果胶酶澄清低度姜酒。在单因素试验的基础上,采用正交试验确定固定化果胶酶澄清低度姜酒的最优工艺为:固定化酶浓度为60 g/L,p H值为3.5,酶解温度和时间分别是45℃和12 h。在该工艺下低度姜酒透光率可达98.9%,所得低度姜酒稳定性好,壳聚糖固定化果胶酶重复使用7次后姜酒透光率仍保留有81.2%。固定化果胶酶比游离酶澄清低度姜酒效果好,稳定性提高。更多还原

【Abstract】 Chitosan-immobilized pectinase was applied to clarify low-ginger liquor. Based on the result of single factor experiments,orthogonal experiment was performed.The optimizate conditions for charification of lowginger liquor were:immobilized enzyme amount 60 g/L,p H value 3.5,enzymolysis temperature 45 ℃,enzymolysis time 12 h,transmittance reached 98.9 %,The transmittancy of low- ginger liquor was 81.2 % after immobilized enzyme was repeatedly used seven times. The clarification effects of immobilized enzyme were better than free enzyme.更多还原