酶制剂对天然混浊苹果汁色泽稳定性的影响  

Effect of Enzyme Preparation on the Quality of Natural Cloudy Apple Juice

作　　者：陈书明[1] 

机构地区：[1]三门峡职业技术学院,河南三门峡472000

出　　处：《安徽农学通报》2015年第18期120-123,共4页Anhui Agricultural Science Bulletin

基　　金：三门峡职业技术学院横向合作项目(SZY-2014-013)

摘　　要：通过在苹果原浆中添加复合酶制剂,研究酶制剂在维持天然混浊苹果汁色泽稳定性方面的效果。结果显示:经酶处理后,苹果汁的明度、彩度值和色调角均高于对照组;处理与对照相比糖度低、甜度高、单宁量大、总花色苷量大、5-羟甲基糠醛量低。通过正交试验,发现多种酶共同使用时的最佳配比为:果胶酶0.008g/kg、葡萄糖氧化酶0.008g/kg、中性蛋白酶0.024g/kg、α-淀粉酶0.016g/kg。添加复合酶制剂后,使得果汁品质全面提高,达到了企业优质天然混浊苹果汁品质的标准。This paper researched the effects of enzyme preparations on natural cloudy apple juice color sta- bility by the method of orthogonal experiments. The results indicated that lightness, chroma values and hue anglet of apple juice after enzyme treatmen were higher than the controlgroup of apple juice; fruit juice were low sugar,high sweetness,large amount of large amount of tannin and total anthocyanins,low 5-HMF content in contrast with juice compared. Through orthogonal experiment, the best ratio of more enzymes found common use are：pectinase 0.008g/kg,glucose oxidase 0.008g/kg,neutral protease 0.024g/kg,α-amylase 0.016g/kg. After adding compound enzyme preparation,juice quality reached the high quality natural cloudy apple juice.

关 键 词：混浊苹果汁 酶制剂 色泽 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]