果胶酶澄清香梨汁的工艺优化

此次试验优化了果胶酶澄清香梨汁工艺。以库尔勒香梨为原料,以酶添加量、酶解时间及酶解温度三个单因素试验为基础,以香梨汁的透光率为响应值,进行试验分析,通过响应面分析法对香梨汁澄清工艺条件进行优化。结果表明,优化后的澄清条件为果胶酶添加量0.06%、酶解温度40℃、酶解时间120 min,透光率平均值可以达到95.27%,澄清效果最好,与模型预测值相符。同时,对酶解前后的香梨汁进行部分基本营养物质含量比较,发现果胶酶的使用对可溶性固形物、总酚、维生素C的含量没有明显的影响。

Optimization the Technology of Fragrant Pear Juice Clarification by the Pectinase

In this paper,the optimization of clarification of pear juice by pectinase was studied.Using Korla pear as raw material,based on three single-factor tests of enzyme addition amount,enzymatic hydrolysis time and enzymatic hydrolysis temperature,based on the response value of the pear juice,experimental analysis was performed,and the clarification process conditions of the pear juice were analyzed by response surface analysis optimization.The experiments showed that the optimized clarification conditions were 0.06%pectinase addition,40℃enzymolysis temperature and 120 min enzymolysis time,and the average light transmittance could reach 95.27%.The clarification effect was the best,which was consistent with the predicted value of the model.At the same time,the basic nutrient content of the pear juice before and after enzymolysis was compared.The experiment showed that the use of pectinase had no significant effect on the contents of soluble solids,total phenol and vitamin C.