摘要
探讨了果胶酶添加量、温度、时间、果汁稀释倍数对石榴汁澄清的影响,在单一因素基础上,果胶酶用量1830￣2550U/mL、酶促反应温度为40￣55℃、澄清时间1.5￣2.5h、稀释倍数0￣5,透光率达59.1%。进行正交实验确定最佳条件,结果表明:石榴果汁中果胶酶用量1830U/mL、澄清时间2h、温度50℃、稀释倍数0,可达到最好的澄清效果。
The effects of dosages of pectinase, temperature, time and dilution ratio of juice on the clarification of pomegranate juice were discussed. On the basis of single factor, the results showed that the pectinase usage was 1830-2550U/mL, temperature at 40-55℃, time at 1.5-2.5h, dilution ratio of juice at 0-5, Transmittance of clarified pomegranate fruit juice was over 59.1%. Through orthogonal test, the optimal conditions were determined as follows： dosages of pectinase at 1830U/mL, temperature at 50℃, time at 2h and dilution ratio of juice at 0.
出处
《食品科技》
CAS
北大核心
2007年第1期144-146,共3页
Food Science and Technology
基金
陕西省科技计划项目(2004K03-G7)。
关键词
石榴
澄清
果胶酶
pomegranate
clarification
pectinase
