澄清工艺对蓝莓果汁品质的影响

为了解不同澄清工艺对蓝莓果汁理化性状及感官品质的影响，分别研究了酶解法、吸附法和过滤法的澄清效果。结果表明，添加010%果胶酶在45℃进行1 h酶解处理可以使蓝莓果汁透光率提高，亮度L*值明显增加，且可溶性固形物和花色苷含量也显著增高(P＜005)。明胶、琼脂糖和皂土3种澄清剂都可以有效提高蓝莓果汁的透光率，其中琼脂糖添加量200 mg·L-1时所得果汁透光率可高达692%，但是明胶和皂土均会明显降低花色苷含量和红色a*值，尤其是皂土会使可溶性固形物显著降低并产生异味。精密过滤可以使蓝莓果汁透光率达到80%左右，但超滤过程中使花色苷损失约115%。

Effects of clarification technology on the quality of blueberry juice#br#

In order to understand the effect of different clarification technology on physicochemical and sensory quality of blueberry juice， the experiment with enzymatic treatment， adsorption and filtration was conducted. The results indicated that the enzymatic treatment by pectinase (010%) at 45℃ for 1 h could increase the light transmittance， and thus increase L* value， soluble solid and anthocyanin content significantly (P＜005). Gelatin， agarose and bentonite were effective to increase the light transmittance， and addition of agarose (200 mg·L-1) had the best clarification effects as clarity achieved 692%. However， the gelatin and bentonite could reduce the anthocyanin content and a* value. Besides， the bentonite would significantly reduce soluble solids content and cause peculiar flavor. After filtration， the transmittance of blueberry juice reached about 80%. But during the ultrafiltration process， it would cause about 115% loss of anthocyanin