黑莓澄清汁的酶解工艺

Study on Enzymatic Maceration Processing of Blackberry Jice

采用8种果胶酶对黑莓浆进行酶解处理,发现果胶酶能显著提高清汁得率,并且不同酶之间没有显著差异,但对黑莓汁的澄清度和花色苷、总酚含量影响较大。其中Klerzyme 150果胶酶酶解后的黑莓汁澄清度高,花色苷和多酚含量较多。通过均匀实验设计,对其酶解工艺进行优化,得出最佳工艺参数为:加酶量0.063%(v/w),酶解时间110 min,酶解温度44℃。

Blacberry was treated with 8 different pectinolyfic enzyme preparations. The juice yidds were increased greatly and no obvious difference was found among those enzymes . However, the oontents of ankhs,total polyphenols and clarity in the juices were affected greatly. Treated with Klerzyme 150 ,the clarity and contents of anthocyanins of the juice were better than that of the others.Studies on the uniform design of pectinolytic enzyme processing revealed that the optimumparameters were： 0.063% （v/w） enzyme dcsage, at 44℃ for 110 min.