葡萄汁澄清工艺的研究

Study on clarification technology of grape juice

本文研究了葡萄汁澄清工艺。分别采用果胶酶、明胶、羧甲基纤维素钠、黄原胶对葡萄汁进行澄清处理,以透光率、可溶性固形物含量和单位明胶沉淀量为指标对其澄清效果进行评价。结果表明,果胶酶和明胶复配使用效果最为理想。最佳工艺:明胶的添加量为0.06%,果胶酶的添加量为0.03g/L,酶解温度为40℃,酶解时间为30min,此时,葡萄汁的透光率达到84.92%,可溶性固形物含量为2.38%。

The clarification technology of grape juice was studied. The effect of four clarificants including pectinase,gelatin,CMC-Na,and xanthan gum,was determined by guided strategy with transmittance,soluble solids content and unit amount of precipitation. Results showed clarifying grape juice with a combination of pectinase and gelatin was desirable. When pectinase was adding 0.03g/L at 40℃ for 30 min and the dose of gelatin was 0.06% ,the transmittance of clarified grape juice was up to 84.92% ,and the soluble solids content was 2.38%.