果胶酶和纤维素酶对菠萝汁澄清效果的研究  

STUDY ON THE CLARIFICATION EFFECT OF PECTINASE AND CELLUASE ON PINEAPPLE JUICE

作　　者：陈渝 李远志[2] 

机构地区：[1]上海爱普香料有限公司,广州510330 [2]华南农业大学食品学院,广州510642

出　　处：《食品研究与开发》2005年第6期61-64,共4页Food Research and Development

基　　金：广东省农业攻关计划项目编号:2004B20401007

摘　　要：本文研究比较了果胶酶和纤维素酶对菠萝汁的澄清效果,确定了各自的最佳工艺参数,并在单因素试验的基础上,通过复合酶的多因素正交试验,获得澄清菠萝汁的最适工艺条件为:果胶酶用量为8.48U/100mL、纤维素酶42.13U/100g、时间45min、温度30℃,此时菠萝汁的透光率能达到了87%以上。The clarification effect of pectinase and celluase on pineapple juice was studied and compared. The best technology parameters about them were got in the experiment. Through orthogonal test, the optimum conditions of clarifying pineapple juice are as follows： pectinase usage of 8.48 U/100mL, celluase usage of 42.13 U/100g, time of 45 minutes and temperature of 30℃. The transmittance of clarified pineapple juice is over 87% on this condition.

关 键 词：菠萝汁 澄清 果胶酶 纤维素酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]