果胶酶澄清西洋参果酒的影响因素与效果评价

Factor Analyses and Effect Evaluation for the Clarification of Panax quinguefolium L.Wine with Pectinase

通过四因素二次旋转正交试验设计,考察了果胶酶的水解温度、时间、酶的用量和pH值对西洋参果酒澄清度的影响,得出西洋参果酒澄清度的回归模型。结果表明,水解温度对果酒澄清度的影响显著(P<0.05),pH值对果酒澄清度的影响极为显著(P<0.01);主因子效应为pH值>酶解温度>酶的用量>酶解时间;西洋参果酒澄清的优化工艺参数为:酶解温度为60℃,酶的用量1 mL,酶解时间180 min和pH值为3.5;果胶酶对果酒的感官、色泽和稳定性有改善作用。

Through four-factor two times Orthogonal rotational regressive tests, the effect of the enzyme hydrolysis volume,temperature, time and pH value on the Panax quinguefolium L. wine clarification were studied. Results indicated enzyme hydrolysis temperature and the pH value are the most significant impact factors. The influence index of the major factors in descending order is pH value, enzyme hydrdysis temperature, volume and time. The optimized processing parameters are 60℃ of enzyme hydrolysis temperature, 30 min of hydrolysis time, 3.5 of pH value and 1mL of volume.