果胶酶与明胶对马蹄汁澄清效果的影响

Effects of Pectic Enzymes and Glutin on Clarifying Water Chestnut Juice

马蹄汁是一种富有营养的果蔬类饮料,具有抗菌、清热解毒等功效。将果胶酶与明胶引入澄清马蹄汁生产过程,开发研究马蹄汁的澄清工艺及其工艺条件,结果表明:最佳工艺条件为果胶酶用量0.276%、明胶用量0.034%、操作温度50℃、pH值5.0。

Water chestnut juice is one of natural beverage, which is not only abundant in nutrients, but also antibacterial and clearing lifetime killing impurity. The technique of clarifying the juice with pectic enzymes and glutin was studied. Results show that the optimal technologic conditions are using 0.276% pectic enzymes and 0.034% glutin in turbid water chestnut juice under 50℃ and pH value 5.0.