澄清处理对余甘子果汁品质的影响

Effects of different clarification on the quality of emblica fruit juice

采用冷处理法、复合酶法和明胶法对余甘子果汁进行澄清处理,分别考察其对余甘子果汁品质的影响。结果表明:冷处理法最温和,对Vc含量和SOD活性基本无影响,但澄清效果差,澄清处理12 h,褐变度降低12%,透光率升高3%;复合酶法澄清效果显著,而且对Vc含量和SOD活性影响小,酶解3 h,褐变度降低44%,透光率升高10%,Vc含量损失4%,SOD活性损失5%;明胶法能取得较好的澄清效果,控制澄清时间,该法对Vc和SOD活性的影响也相对较小,明胶法澄清果汁4 h,褐变度降低56%,透光率升高13%,此时Vc含量损失8%,SOD活性损失12%。

Three clarifying methods of cold treatment method, compound enzyme method and gelatin fining were tested to clarify emblica fruit juice. The results showed as follows： Cold treatment method had little influence on Vc content and SOD activity, but clarification effect was poor, with clarifying treatment 12 h, browning degree was reduced by 12% and light transmittance rose 3%; Clarification effect of compound enzyme was remarkable, and compound enzyme method had much less effect on Vc content and SOD activity, with clarifying treatment 3 h, browning degree was reduced by 44%, light transmittance rose 10%, loss of Vc content was 4% and loss of SOD activity was 5%; Gelatin fining achieved good effect, with clarifying treatment 4 h, browning degree was reduced by 56%, light transmittance rose 13%, loss of Vc content was 8% and loss of SOD activity was 12%.