果胶酶对草莓汁澄清效果的研究.docVIP

果胶酶对草莓汁澄清效果的研究 摘要：澄清是果汁加工中的关键技术环节之一，利用果胶酶澄清果汁，有快速、简便、效果好等特点，在生产中有重要的应用价值。草莓中因含有果胶物质，制得的果汁易产生浑浊、沉淀等现象，严重影响产品的质量。用果胶酶对草莓果汁进行了单因素澄清试验及最适澄清工艺条件的研究，结果表明：果胶酶用量为0.15~0.20g/L，温度35~40℃，pH值3.5~4.5，澄清时间60~90min的条件下澄清草莓果汁透光率较高，澄清效果显著，果汁中的可溶性固形物含量基本不变。在单因素试验的基础上通过正交试验，果胶酶对草莓果汁澄清的最佳工艺条件是：果胶酶用量为0.20g/L，温度为45℃，pH值为4.0，澄清时间为70min。 关键词：果胶酶；草莓果汁；澄清；工艺参数 Clarification Effects of Pectinase on Strawberry Juice Abstract: Clarification is one of the key technologies in juice processing. The technology which clarifies juice by using pectinase has some advantages: it is fast, simple, effective and has an important application in production. However, because of the pectins in strawberries, the juice is cloudy and has some precipitates. For this reason, the single-factor test and the technology of the Clarification of strawberry fruit juice by using pectinase was studied. The result showed that the pectinase usage was0.15 ~0.20g/L, the temperature was35~40℃, the other condition had a pH value of 3.5~4.5 and the time of pectinase was 60~90min. The transmittance of clarified strawberry fruit juice was higher and the soluble solid content changed little. Through orthogonal test, the optimum conditions of clarification of pectinase on strawberry fruit juice are as follow: pectinase usage of 0.20g/L, temperature of 45℃, pH value of 4.0 and the time of pectinase of 70min. Key words: pectinase; strawberry juice; clarification; technological parameters 目 录 1.前言 1 1.1草莓的介绍 1 1.2 果胶 1 1.3 果胶酶的组成及作用机理 1 1.4 果胶酶研究应用现状 2 1.4.1 果胶酶能提高果蔬汁的出汁率 2 1.4.2 果胶酶在果蔬汁澄清中的作用 2 1.4.3 果胶酶在果蔬汁超滤工艺中的作用 3 1.4.4 果胶酶对果蔬汁营养成分的影响 3 1.4.5 果胶酶在果实脱皮中的应用 3 1.5 实验目的及意义 3 2.材料与方法 4 2.1 实验材料 4 2.2 实验设备与仪器 4 2.2.1实验设备 4 2.2.2实验仪器 4 2.3 果汁提取工艺流程 4 2.4 测定指标及方法 5 2.4.1 果汁澄清度的测定 5 2.4.2 果汁可溶性固形物含量的测定 5 2.4.3 果胶物质定性检测 5 2.4.4 Vc含量测定 5 2.4.5 果汁pH的测定 5 2.4.6 果胶酶处理澄清草莓汁的方法 5 3.结果与分析 6 3.1 草莓汁最适波长的确定 6 3.2 果胶酶用量对草莓汁澄清效果的影响 6 3.3 果汁pH对草莓汁澄清效果的影响 8 3.4 果汁温度对草莓汁澄清效果的影响 9 3.5 澄清时间对草莓汁澄清效果的影响 10 3.6草莓汁酶解前后营养成分比较 11 3.7 果胶酶对草莓汁澄清效果影响的多因素正交试验 11 3.7.1