复合果胶酶加工番石榴果汁的工艺优化  

Optimization of processing of guava juice with compound pectinase

作　　者：丁利君[1] 

机构地区：[1]韩山师范学院化学系,潮州521041

出　　处：《食品科技》2006年第8期189-192,共4页Food Science and Technology

摘　　要：采用法国产的复合液态果胶酶加工番石榴果汁。研究结果表明,最佳工艺条件为:每千克番石榴果浆加入20mL浓度为0.01mL/mL的复合液态果胶酶、pH为3.5、45℃下恒温酶解5￣6h。使用不同的澄清剂对番石榴果汁进行澄清,结果表明,加浓度为0.5%的明胶溶液20mL/kg果汁中的效果最佳。番石榴果汁,保持了原有果实的营养成分和保健功能,有独特的风味。The processing of guava juice with compound pectinase was studied, The result shows that the optimum condition was hydrolysis with compound pectinase （0.01mL/mL） 20mL, pH3.5, temperature 45℃ for 5- 6h. And the clarification method was discussed, the best clarifying method was last out 5-6h with gelatin 20mL/ kg（0,5%）. The guava juice retained its natural nutrients and healthy functions, and had special flavor basically,

关 键 词：番石榴果汁 复合果胶酶 澄清 

分 类 号：TS201.1[轻工技术与工程—食品科学]