【摘要】 直接用果胶酶对柑橘汁的澄清进行了单因素实验及正交实验。单因素实验结果表明,果胶酶用量为0.08~0.10 g.L-1、温度为30~40℃、pH值为3.0~4.5条件下,果胶酶对柑橘汁澄清处理的效果较好。正交实验确定果胶酶对柑橘汁澄清的最佳工艺条件是:果胶酶用量0.10 g.L-1、温度40℃、pH值4.0。更多还原

【Abstract】 The technology of the clarification of orange juice without pretreatment by using pectinase was studied.The results of single-factor tests showed that the suitable conditions were as follows:the pectinase dosage was 0.08⁰.10 g·L^-1,the pH value was 3.0⁴.5 and the temperature was 30⁴0℃.Through orthogonal tests,the optimum clarification conditions of orange juice by pectinase were at 40℃ with pH value 4.0 and pectinase dosage（0.10 g）·L^-1.更多还原