利用果胶酶澄清余甘果汁的研究  

Study on the Clarification of Emblica Fruit Juice Using Pectinase

作　　者：黄春秋[1] 黄卫萍[1] 韦杰斌[1] 陆方丽[1] 

机构地区：[1]广西农业职业技术学院,广西南宁530007

出　　处：《农产品加工（创新版）（中）》2011年第7期59-62,共4页Farm Products Processing

基　　金：广西农业职业技术学院学生创新项目(创新课题2008-12)

摘　　要：以新鲜余甘果为原料,用果胶酶作为澄清剂,研究果胶酶用量、酶解温度、酶解时间和果汁pH值对余甘果原汁澄清效果的影响,确定用果胶酶澄清余甘果汁的最佳条件。结果表明,果胶酶法澄清余甘果汁的最佳工艺条件是:果胶酶用量0.16%,酶解温度55℃,酶解时间80min,果汁pH值为4.5。Fresh emblica fruit juice was produced using pectinase as clarifier. Pectinase dosage, enzyme reaction temperature, enzyme reaction time and the environment pH value were studied to compare the clarification effect. The purpose was to find the best pectinase clarification condition in emblica fruit juice production. The results showed that the best condition for the pectinase clarification condition in emblica fruit juice production is： pectinase dosage 0.16%, enzyme reaction temperature 55℃, enzyme reaction time 80 min and the environment pH 4.5.

关 键 词：余甘果汁 果胶酶 澄清 

分 类 号：TS201.1[轻工技术与工程—食品科学]