果胶酶对雪莲果汁澄清效果的影响研究  

Clarification Effects of Pectinase on Smallanthus Sonchifolius Juice

作　　者：蒲海燕[1] 张斌[1] 张国良[1] 袁春雨[1] 

机构地区：[1]广西工商职业技术学院,广西南宁530003

出　　处：《现代食品科技》2009年第7期780-782,共3页Modern Food Science and Technology

基　　金：广西教育厅科研项目(200809MS139)

摘　　要：本文研究了果胶酶对雪莲果汁的澄清工艺。通过单因素实验和正交实验,确定了果胶酶对雪莲果汁澄清的最佳工艺条件为:酶解温度为50℃、pH4.5、果胶酶用量为0.06%、酶解时间为90min。The effect of pectinase on Smallanthus sonchifoli.us juice clarification was studied in this article. Through single-factor test and orthogonal test, the optimal conditions for enzymatic clarification of Smallanthus sonchifolius juice by pectinase were determined as follows：, temperature of 50℃, p pH value of 4.5, ectinas usage of 0.06%, and enzymolysis time of 90min.

关 键 词：雪莲果汁 果胶酶 澄清 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]