用果胶酶澄清苹果汁工艺研究  

Study on Clarification of Apple Juice by Pectinase

作　　者：刘泽轩[1] 吴红胜[1] 

机构地区：[1]华中师大一附中,湖北武汉430223

出　　处：《科技资讯》2017年第3期79-81,共3页Science & Technology Information

摘　　要：该文从抑制酶促褐变效果的角度切入,采用了标准比色法以及正交法,分别从温度、p H值、果胶酶的加入量、反应时间、澄清时间对澄清果汁的效果进行了对比和探讨。利用果胶酶、多酚酶抑制剂对2种不同果汁澄清条件进行研究。结果表明果胶酶与多酚酶抑制剂效果明显。果胶酶最适添加量为1.2 mg/10g;温度为45℃~50℃;反应时间30 min,澄清时间超过12 h。在相同条件下,以中性为参考,处于碱性的果汁酶促褐变速率最快,酸性条件下褐变速率最慢。This article from the inhibition of the enzyme browning effect angle,using the standard colorimetric method and orthogonal method,respectively,from the temperature,pH value,adding amount of pectinase reaction time,clarification time was compared and discussed for clarification of apple juice by using pectinase.The effect of polyphenols,enzyme inhibitors on two different juice clarification conditions study.The results showed that the pectinase and polyphenol enzyme inhibitoreffect.The optimum amount of pectinase was1.2mg/10g;the temperature is45～50DEG C;the reaction time of30minutes,clarification time more than12h.under the same conditions,the neutral for reference,in the promotion of brown juice enzymealkaline strain rate is the fastest,most Brown strain rate under acidic conditions slow.

关 键 词：酶的抑制剂 果汁生产 果汁出汁 

分 类 号：TS2[轻工技术与工程—食品科学与工程]