Study on Clarification Effect of Pectinase on Blueberry Juice(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: LIU Bo; Agricultural College，Liaodong University，Dandong，Liaoning 118003

Abstract:: Taking ‘Beilu’ blueberry as material，pectinase was used to clarify fruit juice，on the basis of single factor experiment，the optimum conditions of blueberry juice clarification was determined by orthogonal experiment.The results showed that under the condition of pectinase quantity 0.20~0.30 g/L，temperature of juice 40~50℃，pH of juice 3.5~4.5，clarification time 70~90 min，the blueberry juice had high transmittance with better clarification effect.The optimum conditions of blueberry juice clarification was pectinase quantity 0.25 g/L，temperature of juice 45℃，pH of juice 4.0，clarification time 80 min.

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Last Update: 2014-08-22