欧李果汁澄清工艺研究

[目的]为欧李果汁澄清工艺的改进与筛选提供理论依据。[方法]分别采用果胶酶酶解法、壳聚糖沉淀法以及超滤法3种方法澄清欧李果汁，进而研究欧李果汁的澄清工艺。[结果]板差分析结果表明，果胶酶的酶解条件对果汁澄清度的影响为：酶解温度〉果胶酶浓度〉酶解时间；壳聚糖的沉淀条件对果汁澄清度的影响为：壳聚糖用量〉沉淀温度〉沉淀时间；超滤条件对果汁澄清度的影响为：出口压力〉温度〉进口压力。正交试验结果表明，用果胶酶澄清果汁的最佳工艺条件为：添加0．04％果胶酶在50℃下酶解1h；用壳聚糖澄清果汁的最佳工艺条件为：添加0．03％壳聚糖在50℃下沉淀1h；用超滤法澄清果汁的最佳工艺条件为：超滤温度为40℃，进口压力为0．4MPa。出口压力为0．3MPa。[结论]该研究为欧李果汁的工业化生产提供了良好的技术支撑。

Research on the Clarification Technology of Prunus humilis Juice

[Objective] The aim was to provide theoretical basis for improving and screening the clarification technology of Prunus humilis juice.[Method] The P.humilis juice was clarified by 3 methods of enzymatic hydrolysis with pectinase,precipitation with chitosan and ultrafiltration resp.so as to research the clarification technology of P.humilis juice.[Result] The results of range analysis showed that the effects of enzymatic hydrolysis conditions of pectinase on the clarity of juice were as follows: enzymatic hy...