果胶酶澄清和田红葡萄汁工艺研究  

Study on Technology of Clarification of Hotan Red Grape Juice by Means of Pectinase

作　　者：阿衣满古力.哈力哈拜 朱璇[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6期1102-1106,共5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】利用果胶酶对和田红葡萄汁进行了澄清处理,为和田红葡萄汁的工业化生产提供科学依据。【方法】采用单因素试验及正交试验,研究了果胶酶用量、酶解温度和酶解时间对葡萄汁透光率的影响。【结果】果胶酶澄清和田红葡萄汁的最佳工艺条件为:果胶酶用量0.4 g/L、酶解温度45℃、酶解时间150 min。酶解后葡萄汁透光率高达94%以上。【结论】果胶酶澄清和田红葡萄汁效果较理想。澄清汁中不含果胶物质。酶解后营养成分损失较小。[Objective] Hotan red grape juice was clarified by using pectinase. The aim of the study was to provide scientific basis for the industrialization production of Hotan red grape juice. [ Method ] The effect of the quantity of pectinase, enzymatic temperature and time on the transmittancy of grape juice were studied by single factor experiment and orthogonal design. [ Result] The result showed that the optimum condition was that the amount of pectinase was 0.4 g/L, temperature at 45 ℃ and time of 150 min. The grape juice transmittancy after enzymolysis can reach 94% and above. [ Conclusion]The effect of clarification of Hotan red grape juice using pectinase is quite good. Pectin is removed from clarified juice. There is less loss in its nutritive composition after enzymolysis.

关 键 词：葡萄汁 果胶酶 澄清 

分 类 号：S609.9[农业科学—园艺学]