果胶酶对玫瑰香橙汁澄清效果的影响

Effects of pectinase on rose orange juice clarification

以果胶酶为澄清剂,研究果胶酶用量、pH、温度和时间对玫瑰香橙汁澄清度的影响。通过单因素试验,并利用Box-Benhnken中心组合设计,进行澄清条件优化。结果表明,果汁透光率测定最佳波长为685 nm,澄清最佳工艺参数为果胶酶用量0.09 g/L,酶解温度31℃,果汁pH值为3.9,酶解时间120 min。在此最佳条件下,玫瑰香橙汁的透光率为98.00%。

Using pectinase as clarifying agent, the effect ofpectinase addition, pH, temperature and time on rose orange juice clarification was studied. The optimum technical parameters were summed up as follows through Box-Benhnken central composite design on the basis of single factor experiments. The results showed that the optimal wavelength of transmittance was 685 nm, and the optimal clarifying parameters were pectinase 0.09 g/L, hydrolysis temperature 31℃, pH 3.9 and hydrolysis time 120 min. Under these conditions, the transmittance of the juice was 98.00%.