枸杞汁澄清工艺研究

Study on Clarification Process of Wolfberry Juice

为了获得稳定性较好的枸杞清汁,以枸杞汁为原料,设置果胶酶用量、温度、时间及pH值4个因素,以透光率为评价指标,根据正交试验优化的结果对果胶酶的澄清能力进行考查,探究澄清枸杞汁的最佳工艺参数与方法。结果表明,在1000mL枸杞果汁中添加果胶酶2.5g,调节pH值至5,在50℃下酶解90min,果汁透光率可达88.7%。该方法表明使用果胶酶澄清枸杞果汁效果明显。

In order to obtain a better stability of the wolfberry juice. This articles selected wolfberry juice as raw material,set the four factors of enzyme amount,temperature,time and pH value,and use light transmittance as the evaluation index. The clarification ability of pectinase was optimized by orthogonal test to explore the best clarification wolfberry juice. The results showed that 2.5 g pectinase was added to 1 000 mL of wolfberry juice,the pH was adjusted to 5,and the solution was 90 min at 50 ℃,and the light transmittance was 88.7%. This method proves that the effect of clarifying wolfberry juice with pectinase was obvious.