| 果胶酶澄清橙子果醋的影响因素与效果评价 |
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| 引用本文： | 刘琨毅,王 琪,辜义洪,刘跃红.果胶酶澄清橙子果醋的影响因素与效果评价[J].中国酿造,2016,35(1):129. |
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| 作者姓名： | 刘琨毅 王 琪 辜义洪 刘跃红 |
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| 作者单位： | 1.宜宾职业技术学院生物与化工工程系，四川宜宾644003；2.四川大学轻纺与食品学院，四川成都610065 |
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| 摘 要： | 该试验研究了果胶酶澄清橙子果醋的工艺效果。在单因素试验的基础上，通过正交试验探讨果胶酶添加量、酶解pH、酶解温度和酶解时间对橙子果醋澄清效果的影响，得出最佳工艺条件为果胶酶添加量0.3 mL/L、酶解pH 3.5、酶解温度36 ℃、酶解时间120 min，该条件下澄清后果醋透光率为90.2%。果胶酶对果醋的感官、色泽和稳定性均有改善作用。
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| 关 键 词： | 橙子果醋 果胶酶 澄清 |
Influence factor and effect evaluation for the clarification of orange vinegar with pectinase |
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| LIU Kunyi,WANG Qi,GU Yihong,LIU Yuehong.Influence factor and effect evaluation for the clarification of orange vinegar with pectinase[J].China Brewing,2016,35(1):129. |
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| Authors: | LIU Kunyi WANG Qi GU Yihong LIU Yuehong |
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| Affiliation: | 1.Department of Biological and Chemical Engineering, Yibin Vocational and Technical College, Yibin 644003,China;
2.College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu 610065,China |
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| Abstract: | The effect of pectinase on orange vinegar clarification was studied. On the basis of single factor experiment, the effects of pectinase addition, enzymolysis pH, temperature and time on clarification of orange vinegar were investigated by orthogonal experiment. The optimum hydrolysis conditions for the clarification of orange vinegar with pectinase were pectinase 0.3 ml/L, pH 3.5, enzymolysis temperature 36 ℃ and time 120 min. Under this condition, the transmittance of orange vinegar was 90.2%. The pectinase could improve the sense, color and stability of orange vinegar. |
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| Keywords: | orange vinegar pectinase clarification |
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