果胶酶对樱桃提汁效果的研究

采用酶解法提取樱桃汁,研究果胶酶不同浓度对樱桃出汁率的影响,并通过对汁液的澄清度、可溶性固形物含量和透光率的测定分析,确定提汁的最佳果胶酶浓度。实验结果表明,果胶酶对樱桃出汁率的影响较显著。在室温下,添加不同的果胶酶量0,0.02%,0.04%,0.06%,0.08%,0.10%,0.12%,酶解8 h后,测得酶质量分数为0.10%时的出汁率最高,达到59.7%,比对照组提高了14%,并且极大地降低了果汁的黏度,使果汁澄清度加大,可溶性固形物含量明显提高。实验结果还表明,澄清樱桃汁的最大透光率波长为620 nm,当果胶酶质量分数达到0.10%时,汁液的透光率达到92%,可溶性固形物含量为13.8%,樱桃汁的品质比对照组都有较大的提高。

The Research of the Effect of Pectinase to Juice Extraction of Cherry

The effect of pectinase to juice extraction of cherry was studied in this paper.Different amount of pectinase were added to cherry juice,and the best amount of pectinase extracting cherry juice were determined by clarification,soluble solid shape and diaphanous rate of the juice.The result showed that amount of pectinase had a remarkable influence to juice extraction of Cherry;in room temperature,adopting different amount of pectinase:0,0.02%,0.04%,0.06%,0.08%,0.10%,0.12%,after 8 hours' enzymolysis,the experiment showed that juice extraction was highest when the amount is 0.1% which was 59.7%,enhancing 14% compared to the control group,and the juice viscosity was enormously reduced which caused clarification of cherry juice to enlarging and soluble solid shape to distinctly enhancing.The result also showed that the wave length of biggest diaphanous rate of cherry juice was 620 nm;when the amount of pectinase was 0.10%,diaphanous rate achieved to 92%,soluble solid shape was 13.8% and the quality of cherry juice had a bigger enhancement compared to the control group.