果胶酶对早酥梨汁的澄清试验研究

以早酥梨为材料,使用果胶酶对浑浊、易沉淀的早酥梨梨汁进行澄清处理试验。以透光率检验其澄清效果,对一些影响因素（如温度、时间、酶用量、pH值）进行了单因素试验及正交试验分析,并结合试验结果确定了影响因素主次顺序及最佳的酶解条件,即pH值（3.5）、温度（50℃）、酶用量（0.01%）、时间（4h）。由此,通过进一步试验获得澄清效果较好的早酥梨梨汁。并对澄清前后早酥梨梨汁的总糖、可溶性固形物及透光率进行测定,结果表明早酥梨梨汁的总糖含量变化基本不大,可溶性固形物含量略有上升,透光率明显增大。这是由于果汁中的不溶性果胶物质已被最大限度的分解,而可溶性果胶黏度下降,悬浮粒子絮凝。

The Clarification Effect of Pectinase on ZaoSu Pear

The experiments in clarification of the extracted juice of ZaoSu pear was conducted by using pectinase. On analysis and eomparision of changes in its transmittance, the optimum experimental conditions were determined as pH （3.5） ; temp. （ 50℃ ） ; Time （4h） ; peetinase （ 0.01% ）. The last juice, through processes of hydrolysis, filtration and pasteurization, was keptreseda, clear for months. Then we examined the sugar, solube solids and transmittance of the zaosu pear juice before and after clarification. The result indicates that the sugar did not change a lot, the solids increased slightly, and transmittance increased rapidly. This is because the insoluble pectin substance has been decomposed completely, yet the soluble pectin viscosity decreased and the suspended particulates flocculated.