几种澄清方法对梨汁理化和感官等指标的影响

本文研究了无机陶瓷微滤膜微滤、中空纤维超滤以及果胶酶对梨汁的澄清效果、理化及感官指标的影响。采用三种孔径的氧化铝膜和自制的加压微滤装置、外购中空纤维超滤装置以及果胶酶进行澄清实验。实验结果表明:(1)0.2μm孔径无机陶瓷膜微滤对梨汁的可溶性固形物含量、VC含量和还原糖含量影响不大,澄清梨汁得率较高,并且基本保持了梨汁的原有风味,适合梨汁澄清生产。(2)50nm无机陶瓷膜微滤和中空纤维超滤因孔径太小,不适合梨汁澄清生产。(3)0.8μm孔径无机陶瓷膜微滤和果胶酶澄清处理梨汁的浊度太大,短时间出现分层或沉淀,不适合梨汁澄清生产。

Effects of Various Clarification Methods to Study Pear Juice Physico-chemical Properties and Sensory Evaluation Indices

A study was made of the effects of various clarification methods on pear juice physico-chemical properties and sensory evaluation indices. The experiments were carried out in a home-made microfiltration device with hollow fiber membranes ultrafiltration device and pectinase treatment. Results showed that: (1) The impact of aperture 0.2μm inorganic membrane microfiltration was not noticeable on the physico-chemical properties (soluble solids, Vitamin C, reducing sugar); the loss of pear juice volume was not big; the flavour and aroma of pear were retained better in clear pear juice. It was an appropriote measure for clarifying pear juice. (2) Since the aperture of 50nm inorganic membrane and hollow fiber membranes were too small, they were not appropriate for clarifying pear juice. (3) After the aperture 0.8μm inorganic membrane microfiltration and pectinase treatment, the turbidity value of finished product of pear juice was too high, and there were delamination and deposition in it after a not long time. They were not appropriate for clarifying pear juice too.