草莓汁的压榨和澄清工艺研究

The Study of Extracting and Clarification Technology of Strawberry Juice

试验将草莓汁的直接压榨,热榨和解冻后压榨3种方法进行了对比,着重对果汁色泽进行分析,分别测定了各处理果汁的草莓色素、褐变物质和浑浊物的相对含量。运用正交试验设计对草莓汁的酶法澄清工艺进行了研究,提出了合理的工艺方案。

This article included two partS. In first part: three methods of extracting juice from strawberry, i.e. fresh, heating, and frozen extraction were compared, especially analyzing the colour of juice. The relative content of original colour, brown, and turbid substances was tested respectively, In second part: the method of enzymatic clarification was studied with orthegonal experiment and a reasonable plan of processing technology was suggested.