果胶酶澄清葡萄汁的工艺研究

采用果胶酶澄清葡萄汁工艺效果研究，通过单因素与正交试验确定最佳工艺条件，结果表明，果胶酶澄清葡萄汁的最佳工艺为酶用量0.04g/L、酶解温度50℃、酶解时间50min，用此工艺条件澄清的葡萄汁透光率在83.7%以上，可溶性固形物含量基本不变。

Study on the Clarification Technology of Grape juice Using Pectinase

The optimal process conditions of clarification grape juice by pectinase. The optimal conditions were determined by single factor and orthogonal test. The results from the test of single factor showed that the optimum adding pectinase usage, temperature, pH and clarification time was 0.02~0.04 g/L, 30~50℃ , 3.49 and 30~50min respectively for clarification of grape juice . The results from the orthogonal test showed that the optimum technological condition for clarification of grape juice was adding 0.04 g/L pectinase at 40℃ for 50 min and its transmittance of the clarified grape juice was up to 83.7% . Compare with the original grape juice , the contents of soluble solids, pH were almost the same after clarification. Both the pectin were thoroughly removed which had guaranteed the stability of grape juice.