果胶酶澄清哈密瓜汁工艺研究  

Clarification of Hami melon Juice by Pectinase

作　　者：崔伟荣[1] 逄焕明[1] 杨静[1] 热合满.艾拉 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《新疆农业科学》2010年第4期698-704,共7页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区科技攻关(含重大专项)和重点项目"环塔里木盆地特色林果业关键技术开发与示范"(200731136)

摘　　要：【目的】研究果胶酶对哈密瓜汁的澄清效果。【方法】以透光率、果胶含量为衡量澄清效果指标,同时考察澄清前后果汁可溶性固形物含量和其中成分的变化,通过单因素及正交实验,研究酶加入量、酶解时间、酶解温度、酶解pH值对澄清效果的影响。【结果】各因素对澄清效果影响次序为果汁pH值>果胶酶添加量>酶解时间>酶解温度;最佳工艺条件为:酶添加量0.02%、酶解pH值4.0、酶解时间1.0 h、酶解温度30℃。澄清后果汁透光率达到97%,可溶性固形物含量略有上升,果胶含量降低97.5%,蛋白质含量降低92%,总糖、总酸和VC含量无明显变化。【结论】果胶酶能有效去除哈密瓜汁中的果胶物质,澄清效果理想。[ Objective]The object of this study was to observe the effect of clarification of Hami melon juice by using pectinase. [Method] Both single factor test and orthogonal test were carried out. [Result] The results showed that the influence order of each factor on clarifying Hami melon juice was juice pH 〉 dosage of pectinase 〉 reaction time 〉 reaction temperature. The best clatification conditions were amount of pectinase 0.02 % , temperature 30 ℃, the time 1.0 h and pH 4.0. The transmittance of the juice treated was up to 97%, the soluble solid content（SSC） was increased appreciably, the pectin was disposed about 97.5 %, the protein was disposed about 92 %. There was inapparent diffierence in total sugar content, total acidity and vitamin C content between the clarified juice and raw juice. [ Conclusion ] The emzyme was effective for the removal of pectin from Hami melon juice, the result was satisfying.

关 键 词：哈密瓜汁 澄清 果胶酶 

分 类 号：S652.1[农业科学—果树学] S609.9[农业科学—园艺学]