果胶酶对草莓汁澄清效果的研究
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015020gL，温度3540℃，pH值3545，澄清时间6090mi
的条件下澄清草莓果汁透光率较高，澄清效果显著，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020gL，温度为45℃，pH值为40，澄清时间为70mi
。关键词：果胶酶；草莓果汁；澄清；工艺参数
fClarificatio
EffectsofPecti
aseo
StrawberryJuice
AbstractClarificatio
iso
eofthekeytech
ologiesi
juiceprocessi
gThetech
ologywhichclarifiesjuicebyusi
gpecti
asehassomeadva
tagesitisfastsimpleeffectivea
dhasa
importa
tapplicatio
i
productio
Howeverbecauseofthepecti
si
strawberriesthejuiceiscloudya
dhassomeprecipitatesForthisreaso
thesi
glefactortesta
dthetech
ologyoftheClarificatio
ofstrawberryfruitjuicebyusi
gpecti
asewasstudiedTheresultshowedthatthepecti
aseusagewas015020gLthetemperaturewas3540℃theotherco
ditio
hadapHvalueof3545a
dthetimeofpecti
asewas6090mi
Thetra
smitta
ceofclarifiedstrawberryfruitjuicewashighera
dthesolublesolidco
te
tcha
gedlittleThroughorthogo
altesttheoptimumco
ditio
sofclarificatio
ofpecti
aseo
strawberryfruitjuiceareasfollowpecti
aseusageof020gLtemperatureof45℃pHvalueof40a
dthetimeofpecti
aseof70mi
Keywordspecti
asestrawberryjuiceclarificatio
tech
ologicalparameters
f目录
1前言411草莓的介绍412果胶413果胶酶的组成及作用机理414果胶酶研究应用现状5141果胶酶能提高果蔬汁的出汁率5142果胶酶在果蔬汁澄清中的作用5143果胶酶在果蔬汁超滤工艺中的作用r