酶膜分离法果汁澄清工艺

Fruit Juice Clarifying Technology by Separating Ferment and Membrane

运用果胶酶、淀粉酶等澄清剂,结合膜分离技术,分析得出适合沙棘、柠檬汁、梨汁、猕猴桃汁(酒)、葡萄汁(酒)、山渣汁、枣汁等果汁的澄清工艺。能有效去除果汁饮料(酒)中的果胶、蛋白和高级棕榈酸酯絮状物等造成沉淀的物质。在保留果汁原始风味及色泽的前提下,使产成品无浑浊、不沉淀、不分层,有较大的实用价值。

By using clarifier such as pectin ferment and diastase with separating technology of membrane, we found out the clarifying technology parameter which was suitable to fruit juice of sea buckthorn, lemon, pear, kiwi fruit grape, haw, jujube or to kiwi fruit wine , grape wine . The technology could effectively get rid of sediment - causing substance in fruit juice or wine, such as pectin, protein . On the premise of keeping the original flavor, fresh color of fruit juice, we made the end products without turbidness. The clarifying technology was of high practical value.