使用果胶酶对枸杞汁的澄清试验研究

STUDY ON CLARIFICATION OF JUICE OF WOLFBERRY FRUIT BY USING PECTINASE

使用果胶酶对浑浊、易沉淀的枸杞浸榨汁进行澄清处理试验。以透光率检验其澄清效果 ,并且对处理前后的枸杞汁做了理化分析。同时对一些影响因素 (如温度、时间、p H值、加酶量 )进行了正交试验分析 ,并结合实验结果确定了影响因素主次顺序及最佳的酶解条件 ,即 p H值 ( 3.5)、温度( 4 5℃ )、酶量 ( 0 .0 2 % )、时间 ( 90 min)。由此 ,通过最后实验获得稳定性较好的枸杞汁。

The experiments in clarification of the extracted juice of wolfberry fruit was conducted by using pictinese.On analysis and comparision of changes in its transmittance and composition,before and after hydrolysis,the optimum experimental conditions were determined as pH(3.5);temp.(45 ℃);Time(90 min);pectinase(0.02%).The last juice,through processes of hydrolysis,filtration and pasteurization,was kept orange-yellow,clear and stable for months.