枸杞汁澄清工艺研究  

Study on Clarification Process of Wolfberry Juice

作　　者：任旭桐 崔振华 邱佳 徐桂花 刘敦华[2] 历媛媛[3] REN Xutong;CUI Zhenhua;QIU Jia;XU Guihua;LIU Dunhua;LI Yuanyuan(Ningxiahong Gouqi Industry Group Co.,Ltd.,Yinchuan,Ningxia 750000,China;College of Agriculture,Ningxia University,Yinchuan,Ningxia 750000,China;College of Pharmacy,China Pharmaceutical University,Nanjing,Jiangsu 211198,China)

机构地区：[1]宁夏红枸杞产业集团有限公司,宁夏银川750000 [2]宁夏大学农学院,宁夏银川750000 [3]中国药科大学药学院,江苏南京211198

出　　处：《农产品加工》2019年第14期43-45,共3页Farm Products Processing

摘　　要：为了获得稳定性较好的枸杞清汁,以枸杞汁为原料,设置果胶酶用量、温度、时间及pH值4个因素,以透光率为评价指标,根据正交试验优化的结果对果胶酶的澄清能力进行考查,探究澄清枸杞汁的最佳工艺参数与方法。结果表明,在1000mL枸杞果汁中添加果胶酶2.5g,调节pH值至5,在50℃下酶解90min,果汁透光率可达88.7%。该方法表明使用果胶酶澄清枸杞果汁效果明显。In order to obtain a better stability of the wolfberry juice. This articles selected wolfberry juice as raw material,set the four factors of enzyme amount,temperature,time and pH value,and use light transmittance as the evaluation index. The clarification ability of pectinase was optimized by orthogonal test to explore the best clarification wolfberry juice. The results showed that 2.5 g pectinase was added to 1 000 mL of wolfberry juice,the pH was adjusted to 5,and the solution was 90 min at 50 ℃,and the light transmittance was 88.7%. This method proves that the effect of clarifying wolfberry juice with pectinase was obvious.

关 键 词：枸杞汁 果胶酶 澄清工艺 透光率 酶解 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]