果胶酶处理对山楂汁提取及理化指标影响的研究

Effect of Pectosase Treatment on Phy-chemical Parameter of Hawthorn Juice Extraction

为提高山楂汁产品内在质量,提高出汁率,在山楂汁浸汁工艺中采用果胶酶处理。结果表明,使用果胶酶处理可提高浸提汁中含酸量和还原糖含量,而对Vc和单宁含量的影响不大。在相同浸提时间内,随酶用量的增加,含酸量和还原糖含量也增加。当酶用量为0.8g/kg,45℃,作用2h最为经济。

In order to improve the quality of hawthorn juice and increase the rate of product,pectosase is used in juice immerging experiment.The result shows that using pectosase can increase the rate of juice produced and improve the content of acid and deoxidized sugar,but it hasn't any influences on the content of Vc and tannins.With the increasing of en-zyme,the content of acid and deoxidized sugar increase too while the immerging time is same.When the dose is0.8g/kg at45℃,and the reacting time is3h,or the dose is1.2g/kg at45℃,and the reacting time is2h,the experiment result is optimal.