酶解工艺对山楂粗滤汁澄清效果的影响

Clarification Effects of Enzymatic Hydrolysis Technology on Rough-filtered Hawthorn Juice

分别以加热浸提和离心分离法制得的山楂粗滤汁为试材,研究不同酶类、不同酶浓度及酶解时间对山楂粗滤汁澄清效果的影响。结果表明,加热浸提法和离心法提取的山楂粗滤汁单独使用4号酶即液化酶(纤维素酶、淀粉酶为主,果胶酶为辅)处理时,对山楂汁的澄清效果改善不大,而单独使用3号酶即澄清酶(果胶酶为主,纤维素酶、淀粉酶为辅)或与液化酶共用(混合酶),均可使果汁的透光率达到90%以上;不同酶类处理热浸提法提取的山楂粗滤汁好于处理离心法提取的山楂粗滤汁的澄清效果;用果胶酶澄清加热浸提法提取的山楂粗滤汁,当酶用量大于或等于0.1 g/kg,酶解时间在2 h以上时,山楂果汁的透光率可达到90%以上,浊度小于10 NTU,因此,以酶用量0.1 g/kg,酶解时间2 h最为经济有效。

Respectively using the rough-filtered hawthorn juice by heating extraction and centrifugal separation method as experimental materials,the effect of different enzyme kind,enzyme concentration,enzymolysis time on clarification of hawthorn juice were studied.The results showed that,the clarity of hawthorn juice had no abvious change when the rough-filtered hawthorn juice treated by heating extraction or centrifugal separation method with number 4 enzyme namely liquefied enzyme（cellulase and amylase were main components supplemented by pectimase）,but the transmittance of hawthorn juice were all more than 90% when singlely treated by number 3 enzyme namely clarification enzyme（pectinase was main component supplemented cellulase and amylase） or by clarification enzyme jointly with liquefaction enzyme（mixed enzyme）,and when treated by different enzyme,the clarity of hawthorn juice by heating extraction method was better than by centrifugal separation method.When hawthorn juice by heating extraction method were treated by pectinase with concentration more than or equal to 0.1 g/kg and time more than 2 h,the transmittance of hawthorn juice was more than 90% and the turbidity value was less than 10 NTU,so enzyme concentration 0.1 g/kg and enzymolysis time 2 h were the most economic enzymolysis condition.