果胶酶澄清和田红葡萄汁工艺研究

目的]利用果胶酶对和田红葡萄汁进行了澄清处理,为和田红葡萄汁的工业化生产提供科学依据.方法]采用单因素试验及正交试验,研究了果胶酶用量、酶解温度和酶解时间对葡萄汁透光率的影响.结果]果胶酶澄清和田红葡萄汁的最佳工艺条件为:果胶酶用量0.4 g/L、酶解温度45℃、酶解时间150 min.酶解后葡萄汁透光率高达94;以上.结论]果胶酶澄清和田红葡萄汁效果较理想.澄清汁中不含果胶物质.酶解后营养成分损失较小.

Study on Technology of Clarification of Hotan Red Grape Juice by Means of Pectinase

【Objective】Hotan red grape juice was clarified by using pectinase.The aim of the study was to provide scientific basis for the industrialization production of Hotan red grape juice.【Method 】The effect of the quantity of pectinase,enzymatic temperature and time on the transmittancy of grape juice were studied by single factor experiment and orthogonal design.【Result】The result showed that the optimum condition was that the amount of pectinase was 0.4 g/L,temperature at 45℃ and time of 150 min.The grape juice transmittancy after enzymolysis can reach 94% and above.【Conclusion】The effect of clarification of Hotan red grape juice using pectinase is quite good.Pectin is removed from clarified juice.There is less loss in its nutritive composition after enzymolysis.