果胶酶澄清哈密瓜汁工艺研究

【目的】研究果胶酶对哈密瓜汁的澄清效果。【方法】以透光率、果胶含量为衡量澄清效果指标,同时考察澄清前后果汁可溶性固形物含量和其中成分的变化,通过单因素及正交实验,研究酶加入量、酶解时间、酶解温度、酶解pH值对澄清效果的影响。【结果】各因素对澄清效果影响次序为果汁pH值>果胶酶添加量>酶解时间>酶解温度;最佳工艺条件为:酶添加量0.02%、酶解pH值4.0、酶解时间1.0 h、酶解温度30℃。澄清后果汁透光率达到97%,可溶性固形物含量略有上升,果胶含量降低97.5%,蛋白质含量降低92%,总糖、总酸和VC含量无明显变化。【结论】果胶酶能有效去除哈密瓜汁中的果胶物质,澄清效果理想。

Clarification of Hami melon Juice by Pectinase

【Objective】The object of this study was to observe the effect of clarification of Hami melon juice by using pectinase.【Method】Both single factor test and orthogonal test were carried out.【Result】The results showed that the influence order of each factor on clarifying Hami melon juice was juice pH>dosage of pectinase >reaction time>reaction temperature.The best clatification conditions were amount of pectinase 0.02%,temperature 30℃,the time 1.0 h and pH 4.0.The transmittance of the juice treated was up to 97%,the soluble solid content(SSC) was increased appreciably,the pectin was disposed about 97.5%,the protein was disposed about 92%.There was inapparent diffierence in total sugar content,total acidity and vitamin C content between the clarified juice and raw juice.【Conclusion】The emzyme was effective for the removal of pectin from Hami melon juice,the result was satisfying.