果胶酶澄清蜜柚汁的工艺优化

以琯溪蜜柚为主要原料,研究果胶酶对蜜柚汁的澄清工艺,通过单因素试验和正交试验,对其澄清工艺进行了优化。结果表明,采用果胶酶澄清蜜柚汁时,酶解的最佳工艺条件为果胶酶添加量0.05%,最适pH值3.5,酶解温度50℃,酶解时间2.0 h。在此酶解工艺条件下,蜜柚汁透光率达77.8%以上,澄清度明显提高。酶解后产品风味独特,基本保留鲜蜜柚汁营养成分。

Study on Clarification of Honey Pomelo Juice with Pectinase

Guanxi honey pomelo was chosen as experimental raw material,and the best clarification conditions of honey pomelo juice by means of pectinase clarify method was also researched in this paper.Through single factor test and orthogonal test,the clarification process of honey pomelo juice by pectinase was studied in this paper.The results showed that the optimum clarification process conditions of honey pomelo juice by pectinase were as follows:pectinase addition 0.05%,pH 3.5,temperature 50℃ and enzymolysis time 2.0 h.Under this condition,the transmittance of honey pomelo juice can reach to above 77.8%,and the clarification degree was obviously improved.After enzymolysis,it had peculiar flavor of honey pomelo juice and contained the most nutritive.