果胶酶制剂澄清蜂蜜工艺条件的研究

A STUDY OF THE PROCESS CONDITION IN CLARIFICATION OF HONEY DRINKS WITH A PECTASE PREPARATION

蜂蜜中存在的果胶类物质是引起蜂蜜饮料沉淀的主要原因,用黑曲霉等果胶酶产生菌生产的麸曲酶澄清蜂蜜,然后再生产饮料,可有效地解决沉淀问题。处理时,将蜂蜜调至40～45°Bx,掺入3～5％的麸曲酶水提液,保温处理半小时,脱胶后蜜汁的透明度,可由处理前的17.1～67.8％,提高到80～90％左右。澄清液得率多在73％以上,余下的蜜脚可酿制蜜酒,或继续脱胶后再利用。

The main cause for precipitation in honey drinks is pectine that exists in honey.Through clarification with the enzyme produced by such fungi as Asp ergillus niger,in wheat bran culture,which yield peetase,this problem can be solved effectively.The treatment requires to dilute with water the honey to be used to 40-45°Bx and add to the solution 3-5% of water extract of pectase f- rom wheat bran culture,and,then,keep the treated solution in a constant w- arm condition for 30 minutes.This process will elevate the transparancy of the honey from the original 17.1-67.8% to 80-90% and the defecated liquid may be as much as 75% of the total.The residues can further beused thrcugh fermentasion for production of honey wine or degummed witht he same process.