杭青梨澄清果汁加工中的护色条件和酶法液化技术

结果表明 :杭青梨果实经挑选、清洗、热烫、冷却后破碎 ,在破碎时用质量分数为 0 .4 g· kg-1的抗坏血酸处理 ,可防止果汁氧化褐变而保持淡黄色或黄白色 ;每公斤果浆加果胶酶量为 2 .5g,在 4 5℃下酶解 2 .5h,出汁率可提高 12 .1% .果胶酶用量是影响梨果出汁率的主要因素

Technologies of color-protection and enzymic degradation in clarified juice processing of Hangqing pear fruits

The results were as follows: when the fruits were crushed after having been sorted, washed, hot water blanched and cooled, the fruits were treated with 0.4 g·kg -1 of mass fraction of ascorbic acid, which could prevent the juice from oxidizing and browning and keep the color of light yellow or yellowish white. If 2.5 g pectase was added to per kilogram crushed pulp, the enzymolysis time of pectase was 2.5 h at 45 ℃, the juice extraction rate increased by 12.1%. The adding pectase amount was key factor of juice extration rate of fruits.