酶法澄清枣汁的研究

Study of the Enzymatic Method to Clarify Jujube Juice

采用果胶酶、纤维素酶、中性蛋白酶等多种酶制剂对枣汁进行澄清处理,并采用正交实验研究了联合使用酶制剂对枣汁澄清度稳定性和营养成分的影响。结果表明,适于澄清枣汁的最佳工艺条件为:每百克枣汁需用果胶酶2000U,纤维素酶1200U,中性蛋白酶500U,酶解温度50～60℃,酶解时间180min,pH值为5.0。

In this paper the application of pectinases, cellulase, neutral-protease, lysozyme in the clarifying of jujube juice was introduced, and the effect on the transmittance and nutrients was studied through orthogonal test. The results showed the optimal operation condition is for 2 000 U/100 g pectinases, 1 200 U/100 g cellulase, and (1 000 U/100 g) neutral protease at a temperature of 50～60 ℃ and pH of 5.0 to hydrolyze the juice for 180 min.