葡萄汁澄清工艺方法的研究  

Research on Clarification of Grape Juice

作　　者：张军[1] 

机构地区：[1]青岛农业大学海都学院食品系,山东莱阳265200

出　　处：《农产品加工（创新版）（中）》2010年第9期61-65,共5页Farm Products Processing

摘　　要：葡萄汁的品质因其澄清工艺不同而存在差异,本试验中,分别用果胶酶法和小麦谷朊蛋白法对葡萄汁澄清效果进行研究,同时研究了VC的护色机理。结果表明,果胶酶澄清的最佳用量是0.2mL/kg、最佳酶解温度是50.5℃、最佳酶解时间是60min;小麦谷朊蛋白澄清的最佳用量为500mg/L,并且它因绿色环保不失为一种新型的澄清剂。在榨汁过程中,向榨得的葡萄汁中加入VC,经过比较试验发现,VC通过减少葡萄汁中呈色物质被氧化,来发挥护色作用以辅助澄清。The quality of grape juice will be different since it has been clarified by different methods.In this experiment,using the pectinase and wheat gluten on clarifying the grape juice.The best dosage on pectinase：0.2 mL/kg;the best hydrolysis temperature：50.5 ℃;the best hydrolysis time：60 min;the best dosage on wheat gluten：500 mg/L,and it is really a new way to clarify the grape juice for it is clear and environmental.During the process of the extraction added Vc to the grape juice,the comparative of the experiment find that Vc can protect the color of the juice by decreasing the contents of tartaric acid,pigment,tanain and total acid.Vc is helpful to the clarification.

关 键 词：葡萄汁 澄清 果胶酶 小麦谷朊蛋白 VC 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]