果胶酶对甜菜渗出汁清净效果的影响  

Clarification effects of pectinase on sugar beet diffusion juice

作　　者：叶冬明 赵振刚[2] 张兵 刘蕾 于淑娟[2] 

机构地区：[1]新疆绿原糖业有限公司,新疆和静841311 [2]华南理工大学轻工与食品工程学院,广州510640

出　　处：《中国甜菜糖业》2012年第3期1-4,27,共5页China Beet & Sugar

基　　金：重大科技专项计划-科技援疆专项，广东高校优秀青年创新人才培养计划-育苗工程

摘　　要：甜菜制糖中渗出汁中的果胶含量对生产有较大的影响。采用果胶酶对甜菜渗出汁进行清净效果研究，考察果胶酶的用量、酶解pH、酶解温度、酶解时间对渗出汁的过滤速度和果胶去除率的影响。单因素实验结果表明：果胶酶用量为5—15mg／kg，温度为50—60℃，pH值为4．0—5．5，酶解时间10—15min条件下，果胶酶对渗出汁澄清处理的效果较好。在单因素的基础上，采用正交实验优化工艺，得到最佳的工艺条件为：果胶酶用量为15mg／kg，酶解pH5．0，酶解温度50℃，酶解时间15min。此时果胶去除率为44．38％．The content of pectin in sugar beet diffusion juice causes serious problems in the processing. In this paper, pectinase was applied to clarify the diffusion juice , and the influences of enzyme dosage （ mg/kg）, pH, temperature （ ） and reaction time （min） on the filtration velocity and removal of pectin were determined. The results of single factor tests showed that the suitable conditions were enzyme dosage 5 - 15mg/kg, temperature 50 -60℃, pH 4.0 -5.5, and reaction time 10 - 15min. The orthogonal tests were carried out based on single factor tests to choose the optimal technology. The optimum operational conditions were as follows： enzyme dosage 15mg/kg , pH 5.0,temperature 50℃ and reaction time 15 min.

关 键 词：甜菜 渗出汁 果胶酶 过滤速度 

分 类 号：TS244.2[轻工技术与工程—制糖工程]