果胶酶澄清香蕉汁工艺研究  

Study on Clarification of Banana Juice by Means of Pectinase

作　　者：杨昌鹏[1] 陈智理[1] 黄华梅[1] 

机构地区：[1]广西农业职业技术学院,南宁530007

出　　处：《保鲜与加工》2006年第4期27-29,共3页Storage and Process

摘　　要：用单因素与正交试验,对酶添加量、酶解温度、酶解时间、酸度对酶解香蕉汁澄清度的影响进行试验,结果表明,果胶酶澄清香蕉汁最佳工艺条件为:酶用量0.06%、酶解温度50℃、酶解时间150min、果汁pH4.0,其中酶用量是主要影响因素。酶解后香蕉汁透光率高达94%以上,且能基本保留鲜香蕉营养成分。Single factor and orthogonal, test are designed to study the effects of quantity, reaction temperature, time and pH value of pectinase on clarification of banana juice.The results showed that the optimal conditions of banana juice clarification by using pectinase were 0.06% pectinase, temperature at 50 ℃, time for 150 rain and pH value at 4.0, and pectinase quantity is the main infiuclng factor. The banana juice transmittance of enzymatic hydrolysis by pecfinase is over 94% ,and the banana juice contained the most nutritive composition of the raw material.

关 键 词：香蕉汁 果胶酶 酶解 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]