不同酶制剂对胡萝卜汁理化指标的影响效果

Effect of Enzyme Maceration on Carrot Juice

研究了酶制剂对胡萝卜原料的出汁率和胡萝卜汁中可溶性固形物、粘度、浊度、类胡萝卜素含量等指标的影响。结果表明 ,经过酶液化后可提高出汁率、可溶性固形物 ,而粘度与浊度有所下降 ;与其他酶处理和对照相比 ,果胶酶A可显著提高类胡萝卜素含量 ,达到 69 1 2mg/kg ,而产品粘度和浊度变化最小 ,分别减少了 0 5 4mPa·s和 1 5NTU ,冷藏 1周后胡萝卜汁仍保持良好的橙红色和混浊稳定性 。

Effects of enzyme preparations on the carrot juice yield, SS, viscosity, turbidity and carotenoid content were studied. Juice yield and soluble solid were increased while both juice viscosity and turbidity were reduced after enzyme maceration. Pectinase A increased carotenoids (69.12 mg/kg) significantly while a?minimal reduction of 15 NTU and 0.54m·Pas compared with other enzyme preparations and control, respectively. After stored for one week storage at 4℃, carrot juice showed a reddish orange color and better colud stability. No clarification of carrot juice prepared by Pectinase A was observed.