山楂酶法澄清工艺对活性成分黄酮的影响

The influence of pectinase on flavone content in Hawthorn juice during clarification

研究了酶法澄清山楂汁生产工艺对功能成分的影响,最大程度降低主要功能成分总黄酮在加工过程中的损失,优化并确定合理的生产工艺。结果表明,果胶酶澄清的工艺条件为：山楂浸提汁添加0．04%果胶酶,于45℃下保温澄清6h。

The experiments on the production technology and influence to effective ingredient of hawthorn clear juice have been carried out. The optimum parameters of clarifying technology of hawthorn clear juice show that the extracting juice directly from hawthorn by soaking should be kept stationary state under temperature 45℃ for 6 hours after adding 0.04% pectinase.