果胶酶ROHAPECT D5S对猕猴桃取汁和澄清的影响

Effect of pectinase ROHAPECT D5S on Extracting and clarifying of kiwifruit Juice

研究了果胶酶ROHAPECT D5S对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。结果表明，此酶可以极大地改进猕猴桃果浆的出汁率和降低果汁 粘度，使果汁的澄清度加大，对冷冻和加热的稳定性加强。适合用作猕猴桃汁的加工，对猕猴桃浆的最佳应用条件为3PA/100g果浆（相当于干酶60g/1000kg果浆），45℃下60min。

This paper studied the effects of pectinase ROHAPECT D5S on viscosity sieve drop rate and clarity of clarified kiwifruit juice by the orthogonal design test.Results showed that this pectinase effectiyely decreased viscosity of kiwifruit juice,hydrolysed pectin and increased sieve drop rate from pulp.The optimum treatment was obtained in 3PA/100 pulp (equal 60g dry enzyme/1000kg pulp) at 45 60min.