不同澄清方式对石榴果汁澄清效果的比较  

Study on the Clarification Effect on the Pomegranate Juice of Different Clarifying Methods

作　　者：史亚萍[1] 张永刚[1] 安广池 刘广亮 刘玉岭 刘昌衡 

机构地区：[1]山东省科学院中日友好生物技术研究中心,山东省应用微生物重点实验室,济南250014 [2]枣庄市果树科学研究所,枣庄市市中区果树服务站,枣庄277100 [3]山东穆拉德生物医药科技有限公司,枣庄277000

出　　处：《食品工业》2015年第9期42-46,共5页The Food Industry

基　　金：国家级星火计划项目(国科发计字[2006]377号,2006EA740028);山东省农业良种工程重点课题(项目编号2012LZA04001);山东省农业科技成果转化资金项目(鲁科农字[2010]79号);山东省科技攻关计划项目(鲁科规字[2011]157号,2011GNC21301);山东省留学人员科技活动择优项目(鲁人社字[2013]528号)

摘　　要：研究以果汁透光率为指标,比较膨润土、果胶酶、壳聚糖三种澄清方式对石榴果汁澄清效果,结果表明,果胶酶澄清效果最好,壳聚糖次之,膨润土最差,果胶酶澄清后的果汁稳定性最好,壳聚糖和膨润土澄清后的果汁稳定性较差。通过比较三种澄清方式对石榴果汁中主要物质含量的影响发现,果胶酶对果汁中的蛋白质、果胶及酚类物质去除能力最高,壳聚糖次之,膨润土最差。通过比较三种澄清方式对果汁色差的影响发现,果胶酶处理后的果汁L值最大,壳聚糖次之,膨润土最小。通过正交试验优化石榴果汁澄清工艺,结果表明,当果胶酶用量为0.08%,酶解时间为1.5 h,酶解温度为50℃时,果汁澄清效果最好。Using the transmittance as an index, three clarifying methods including bentonite, pectinase and chitosan clarifications were compared. The results showed that the clarifying effect of pectinase was better than those of bentonite and chitosan, and the clarifying effect of chitosan was better than that of bentonite. The storage stability of the compound juice clarified by pectinase was better than those clarified by bentonite and chitosan. The main substances contents in pomegranate juice clarified by three methods were determined. It was found that the pectinase＇s ability to remove protein, pectin and phenolics from the juice was stronger than chitosan and bentonite. The color difference of juice clarified by three methods was compared. The L value of juice treated by pectinase was greater than that of chitosan and bentonite. The clarifying process was optimized by the orthogonal test. The results demonstrated that the clarifying effect of the compound juice was best under the following conditions, the amount of pectinase of 0.08%, the enzymatic hydrolysis time of 1.5 h and the enzymatic hydrolysis temperature at 50 ℃.

关 键 词：石榴 澄清 膨润土 壳聚糖 果胶酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]