苹果汁澄清方法的研究

Techniques of Apple Juice Clarification

采用自然澄清法、硅藻土澄清法、明胶澄清法和果胶酶澄清法4种不同的澄清方法对澄清苹果汁加工工艺进行了比较研究,发现果胶酶能够有效地澄清苹果汁。分别考察了pH值、果胶酶添加量、温度、放置时间等因素对果胶酶澄清效果的影响,得出果胶酶澄清的最佳实验条件为pH4.0、0.4%果胶酶加入量、温度45℃、静置4h。

The four methods named as natural clarification, diatomite clarification, glutin clarification and pectinase clarification were used to compare the clarification techniques of apple juice processing. The results show that the treatment of pectinase has the best clarification effect on apple juice. And the optimum clarification conditions are pH 4.0, 0.4% pectinase, temperature of 45 ℃ and the deposite time of 4 h.