草莓汁澄清工艺研究

Clarifying technology of strawberry juice

草莓汁的澄清是草莓汁加工工艺的重要环节,澄清效果会影响草莓汁的品质和货架期。以红颜草莓为原料,首先采用单因素及正交试验对果胶酶、壳聚糖澄清草莓汁的条件进行了优化,确定了果胶酶、壳聚糖澄清草莓汁的最佳作用条件,再使用果胶酶-壳聚糖复合法澄清草莓汁。结果表明,果胶酶最佳用量为0.015 g/L,壳聚糖处理草莓汁的最佳工艺条件为壳聚糖添加量0.6 g/L,水浴时间25 min,水浴温度55℃,草莓汁p H值3.3。采用果胶酶-壳聚糖(果胶酶0.015 g/L和壳聚糖0.6 g/L)复合法澄清草莓汁,透光率为97.3%,澄清效果优于单一澄清法,因此果胶酶-壳聚糖复合澄清法可作为一种良好澄清方法使用。

The clarification of strawberry juice is an important technology which affects the quality and the shelf life. The optimal conditions for straw- berry juice clarification using pectinase and chitosan were determined by single factor and orthogonal experiment, and then the strawberry juice was clarified by pectinase-chitosan combination method. The results showed that the optimal conditions were as follows： pectinase 0.015 g/L, chitosan 0.6 g/L, water bath time 25 min, temperature 55 ~C, pH 3.3. The transmittance of the strawberry juice by pectinase-chitosan combination method was 97.3%, which was better than that by the single clarification method. In conclusion, the pectinase-chitosan combination method was a good clarifica- tion method.