摘要
选用果胶酶对枸杞汁进行澄清,在最适pH和不调pH条件下、以及最适温度和常温作用下比较了果胶酶对枸杞汁澄清效率及可溶性固形物含量的影响效果。结果表明:果胶酶的澄清效果受温度的影响较大,调节pH值对澄清度的影响则表现不明显。且酶处理不增加枸杞汁的可溶性固形物含量。正交试验证明:最佳澄清工艺条件为:pH4.0,酶解温度55℃,作用时间6h,酶剂量40mg/kg。
Selection of pectinase on clarification of Chinese wolfberry juice, in the most suitable pH and pH conditions, and the suitable temperature and ambient temperature are compared with pectinase on Chinese wolfberry juice clarification efficiency and soluble solids content effect. The results showed that： pectinase clarification efficiency affected by temperature larger, regulate pH value on clarification effect is not obvious. And enzyme treatment does not increase the Chinese wolfberry juice and soluble solids content. Orthogonal experiment show： the best clarification process condition was： pH4, enzymolysis temperature 55℃, reaction time 6 h, enzyme dosage 40 mg/kg.
出处
《食品科技》
CAS
北大核心
2012年第6期113-116,共4页
Food Science and Technology
关键词
枸杞汁
果胶酶
正交试验
最佳澄清工艺条件
Chinese wolfberry juice
pectinase
orthogonal test
optimal clarification technology
