复合酶法高品质澄清猕猴桃果汁生产工艺研究

介绍了通过复合酶法制备高品质澄清度猕猴桃果汁的生产工艺。该工艺以成熟猕猴桃为原料,先打浆取汁,然后以0.2%Protamex中性蛋白酶,恒温55℃慢速搅拌l h,灭酶后,添加0.14%明胶处理除单宁多酚类物质,然后用0.2%果胶酶和0.15%α-淀粉酶于45℃净化2 h。最后以0.7%硅藻土为助滤剂在0.3 MPa压力下压滤,可得到澄清度超过95.2%的高澄清度猕猴桃原汁。该工艺处理时间短、生产效率高,VC保存率高达91.7%。

Research on Producing Process of High-quality and Pellucid Kiwifruit Juice with Composite Enzymes

The producing process of high-quality and pellucid Kiwifruit juice by using composite enzymes was introduced in this paper.Firstly the crude Kiwifruit juice was prepared by milling and filtrating,then was processed by 0.2% Protamex neutral proteinase for 1 hour at 55 ℃.Afterwards,0.14% glutin was added for the removal of tannin,then the crude Kiwifruit juice was treated with 0.2% pectic enzyme and 0.15% α-amylase for 2 hours at 45 ℃,and finally Kiwifruit juice with above 95.2% clarity was acquired after being filtrated through 0.7% infusorial earth at the pressure of 0.3 MPa.This process had high production efficiency and could produce high-quality Kiwifruit juice,and the preservation rate of VC reached to 91.7%.