果胶酶澄清葡萄汁的工艺研究

Study on Clarification of Grape Juice Using Pectinase

采用果胶酶BE3-L进行葡萄汁澄清工艺试验。通过单因素与正交试验,研究酶添加量、酶解温度、酶解时间对葡萄汁澄清度的影响,结果表明,果胶酶制取澄清葡萄汁的最佳工艺为酶用量0.2 ml/kg、酶解温度50℃、酶解时间60 min,该条件下可得澄清透明的葡萄汁。

The pectinase BE3-L was applied to clarify grape juice. The enzyme hydrdysis concentration, temperature and time were optimized by orthogohal and single factor experiment, The result showed that the best technique parameters were addition of 0.2 ml/kg pectinase, temperature of 50℃, time of 60 min, and the grape juice was transparent and clean.