果胶酶对芦荟汁的澄清作用及性质的影响

为提高芦荟汁的澄清度，以果胶酶为澄清剂，透光率为评价指标，研究了酶解时间、酶解温度及加酶量对芦荟汁澄清效果的影响，通过单因素试验及正交试验得到最佳工艺条件是：果胶酶添加量0.1 μL/g，酶解时间120 min，酶解温度45 ℃，在此最佳条件下，芦荟汁的透光率为91.1%。酶解后的芦荟汁在感官品质方面，颜色变浅、涩味变淡、悬浮物减少、澄清度提高；在理化性质方面，pH值稍有下降、透光率提高了31.2个百分点，还原糖及可溶性固形物含量均提高至原来的2.0倍左右，芦荟多糖含量显著下降。

Effect of pectinase on clarification and the characteristic of Aloe vera juice

The pectinase was used for clarification and the light transmittance was used as evaluation index to improve the degree of Aloe vera juice clarification. The effect of enzymolysis time, temperature and enzyme addition on the clarification aloe juice was studied. Through single factor experiment and orthogonal test, the optimum technological condition was determined as follows: enzyme addition 0.1 μl/g, enzymolysis time 120 min, temperature 45 ℃. Under the optimized condition, the transmittance of A. vera juice was 91.1%. After enzymolysis, in the sensory evaluation aspects, the color and astringency of the juice lightened, the suspended solids reduced, and the clarity improved. In physical and chemical properties, the pH decreased slightly, and the transmittance of the A. vera juice increased 31.2 percentage points, the reducing sugar and soluble solid content improved about 2.0 times, and the aloe polysaccharide content decreased significantly.