LIU Bo.Study on Clarification Effect of Pectinase on Blueberry Juice[J].Northern Horticulture,2014,38(03):127-130.
果胶酶对蓝莓果汁澄清效果的研究
- Title:
- Study on Clarification Effect of Pectinase on Blueberry Juice
- 文章编号:
- 1001-0009(2014)03-0127-04
- Keywords:
- pectinase; blueberry; juice; clarification
- 分类号:
- S 663.9
- 文献标志码:
- A
- 摘要:
- 以“北陆”蓝莓为试材，在用果胶酶对蓝莓果汁进行单因素澄清试验基础上，采用正交实验优化了果胶酶对蓝莓果汁澄清的最佳工艺条件。结果表明：果胶酶用量0.20~0.30 g/L，果汁温度40~50℃，果汁pH 3.5~4.5，澄清时间70~90 min的条件下，蓝莓果汁透光率较高，澄清效果较好；果胶酶澄清的最佳工艺为果胶酶用量0.25 g/L，果汁温度45℃，果汁pH 4.0，澄清时间80 min。
- 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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备注/Memo
作者简介：刘波（1973-），女，满族，辽宁辽阳人，硕士，讲师，研究方向为农产品贮藏与加工。