果胶酶澄清火焰菜果醋的研究  

Study on Clarification of Red Beet Fruit Vinegar with Pectinase

作　　者：杜国军[1,2] 张以超 彭凯[1,2] 田英华[1,2] 刘祥 王伟[1,2] DU Guo-jun;ZHANG Yi-chao;PENG Kai;TIAN Ying-hua;LIU Xiang;WANG Wei(Qiqihar University,Qiqihar 161006,China;Key Laboratory of Agricultural Products Processing in Regular Institutions of Higher Learning in Heilongjiang Province,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2020年第6期24-26,共3页China Condiment

基　　金：黑龙江省省属高等学校基本科研业务费科研项目(135309458);黑龙江省植物性食品加工技术特色学科专项(Y STSXK201828)。

摘　　要：以透光率为考察指标,采用单因素试验和正交试验研究了果胶酶澄清火焰菜果醋的最适工艺参数。试验结果表明,火焰菜果醋的最适澄清工艺条件为果胶酶添加量0.08 mL/L、酶解时间90 min、酶解温度38℃、酶解pH 3.5,在此条件下果醋的透光率达到了94.79%。澄清处理后的果醋清澈透明、口味清新、品质上佳。The optimum process parameters for clarification of red beet fruit vinegar with pectinase are studied by single factor test and orthogonal test with light transmittance as the evaluation index.The results show that the optimum clarification process conditions for red beet fruit vinegar are as follows:pectinase additive amount is 0.08 mL/L,enzymolysis time is 90 min,enzymolysis temperature is 38℃,enzymolysis pH is 3.5.Under such conditions,the light transmittance of fruit vinegar reaches 94.79%.After clarification,the fruit vinegar is clear and transparent,with fresh taste and high quality.

关 键 词：透光率 果胶酶 澄清 火焰菜果醋 工艺参数 

分 类 号：TS264.22[轻工技术与工程—发酵工程]