果胶酶对姜汁澄清作用的研究

Clarification Effect of Pectinase on Ginger Juice

以生姜抽提液为实验材料,通过单因素实验,分别探讨果胶酶用量、酶处理温度、水解时间和水解pH值4个因素对酶处理姜汁澄清效果的影响,并在单因素实验基础上通过L9(34)正交试验确定酶解的最佳工艺条件。结果表明在实验条件下单因素中果胶酶酶解的最佳作用条件为:果胶酶浓度(质量百分浓度)0.01%、温度为55℃、pH值为4.0、时间为1 h。正交试验中果胶酶酶解的最佳工艺条件为:果胶酶浓度(质量百分浓度)0.005%、温度为55℃、pH值为4.0、时间为1h。

The processing conditions of ginger juice clarification using pectinase were studied,including pectinase dosage,enzymolysis time,enzymolysis temperature and pH.The single-factor test showed that the optimal pectinase dosage,enzymolysis time,enzymolysis temperature and pH for the clarification of ginger juice were 0.01%,1 h,55 ℃ and 4.0,respectively.Base on the results of single-factor test,an orthogonal test were carried out and the optimal conditions were as follows： pectinase dosage 0.005%,enzymolysis temperature 55 ℃,pH value 4.0,and time 1 h.