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柠檬果汁超声辅助果胶酶澄清工艺研究

金丽梅,白静,刘伟,田伟,隋世有,陈文璐,魏春红

(黑龙江八一农垦大学食品学院,黑龙江大庆163319)

摘要:利用超声辅助果胶酶法对柠檬果汁进行澄清。以柠檬汁的透光率、果胶含量为考察指标,在单因素实验的基础上,通过正交试验对柠檬汁的澄清工艺参数进行了优化。结果表明,柠檬果汁澄清的最佳工艺:果胶酶的添加量0.05%,超声功率90W,温度40℃,超声时间10min。此时所得到的柠檬汁中果胶含量为2.2%,透光率为76.9%。与酶处理相比,超声波辅助果胶酶可显著降低果汁中的果胶含量,柠檬汁的透光率略有降低。

关键词:超声;果胶酶;柠檬汁;澄清

Research on Ultrasonic-Assisted Pectinase Clarification Process of Lemon Juice

JIN Li-mei,BAI Jing,LIU Wei,TIAN Wei,SUI Shi-you,CHEN Wen-lu,WEI Chun-hong

(School of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

Abstract: The lemon Juice was clarified by using the ultrasonic-assisted pectinase method. Based on the single factorexperiment,the clarification process parameters of lemon juice were optimized by orthogonal test with the lighttransmittance and pectin content as indexes. The results showed that the optimumclarification process was as follows: 0.05%pectinase,90Wultrasonic power,40℃ treatment temperature,10min ultrasonic time. Based on the condition above,lemonjuice had the best clarifying effects with 76.9% light transmittance and 2.2% pectin content. Compared with pectinasetreatment,the pectin content of lemon juice will be remarkably decreased with ultrasonic-assisted pectinase and the lighttransmittance will be slightly decreased.

Key words: ultrasound;pectinase;lemon juice;clarification

(2018年第21卷第4期)

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