摘要
通过单因素试验和正交试验,研究了果胶酶对柚子汁的澄清工艺.单因素试验结果表明,果胶酶用量为0.08～0.10 g/L,pH值为3.0～4.0,温度为25～35℃,酶解时间为1.5～2.5h条件下,果胶酶对柚子汁澄清处理的效果较好,果汁中的可溶性固形物含量基本不变.正交试验得到的果胶酶澄清柚子汁的最佳工艺条件为果胶酶用量0.09 g/L,最适pH值为3.5,酶解温度25℃,酶解时间1.5 h.
Through single factor test and orthogonal test,the clarification process of grapefruit juice by pectinase was studied in this article.The results of single factor test showed that the suitable conditions were as follows：pectinase addition 0.08-0.10 g/L,pH 3.0-4.0,temperature 25-35 ℃ and enzymolysis time 1.5-2.5 h.The effect of pectinase treatment on grapefruit juice was good and the soluble solid content changed little.By orthogonal test,the optimum clarification process conditions of grapefruit juice by pectinase were as follows：pectinase addition 0.09 g/L,pH 3.5,temperature 25 ℃ and enzymolysis time 1.5 h.
出处
《中国酿造》
CAS
2014年第9期98-101,共4页
China Brewing
基金
湖北省重点实验室2013年度开放项目(2013K21)
关键词
果胶酶
柚子汁
澄清
工艺
pectinase
grapefruit juice
clarification
process
