复合酶制剂在混浊苹果汁加工中的应用

采用果胶酶、纤维素酶、半纤维素酶3种商业酶制剂复合生产苹果混汁。通过正交实验得出苹果在自然pH下酶解制取苹果混汁的最佳工艺参数:果胶酶制剂用量为0.10%(w/w)、纤维素酶制剂用量为0.005% (w/w)、半纤维素酶制剂用量为0.007%(w/w)、酶解时间40min、酶解温度50℃.并将该条件下制得的混汁与传统压榨法得到的相比较,发现利用酶法生产苹果混汁,不但提高了出汁率,而且混浊稳定性也明显增加,色泽也得到了改善。

Application of Enzymes in Production of Cloudy Apple Juice

Commercial enzymes preparation(cellulase,pectinase and xylanase)had been compounded to produce cloudy apple juice.By the orthogonal experiment,the optimum enzymolysis conditions were deter- mined as follows:pectinase 0.10%,cellulase 0.005%,xylanase 0.007%,enzymolysis time 40 min,and enz- ymolysis temperature 50℃at natural pH.Compared with cloudy juice produced by mechanical method,the yield of juice produced with enzymes was enhanced greatly.Moreover,the cloud stability and color of enzyme extracted juice were improved.