草莓汁澄清工艺研究

草莓汁的澄清是草莓汁加工工艺的重要环节，澄清效果会影响草莓汁的品质和货架期。以红颜草莓为原料，首先采用单因素及正交试验对果胶酶、壳聚糖澄清草莓汁的条件进行了优化，确定了果胶酶、壳聚糖澄清草莓汁的最佳作用条件，再使用果胶酶-壳聚糖复合法澄清草莓汁。结果表明，果胶酶最佳用量为0.015 g/L，壳聚糖处理草莓汁的最佳工艺条件为壳聚糖添加量0.6 g/L，水浴时间25 min，水浴温度55 ℃，草莓汁pH值3.3。采用果胶酶-壳聚糖（果胶酶0.015 g/L和壳聚糖0.6 g/L）复合法澄清草莓汁，透光率为97.3%，澄清效果优于单一澄清法，因此果胶酶-壳聚糖复合澄清法可作为一种良好澄清方法使用。

Clarifying technology of strawberry juice

The clarification of strawberry juice is an important technology which affects the quality and the shelf life. The optimal conditions for strawberry juice clarification using pectinase and chitosan were determined by single factor and orthogonal experiment, and then the strawberry juice was clarified by pectinase-chitosan combination method. The results showed that the optimal conditions were as follows: pectinase 0.015 g/L, chitosan 0.6 g/L, water bath time 25 min, temperature 55 ℃, pH 3.3. The transmittance of the strawberry juice by pectinase-chitosan combination method was 97.3%, which was better than that by the single clarification method. In conclusion, the pectinase-chitosan combination method was a good clarification method.