果胶酶处理对樱桃果汁品质的影响
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- 英文论文题名：The effect of pectinase to juice quality of cherry
- 论文作者：邵文俊 ; 胡文忠 ; 姜爱丽 ; 冀春阳 ; 杨柳 ; 李鹤
- 英文论文作者：Shao Wenjun ; Hu Wenzhong ; Jiang Aili ; Ji Chunyan ; Yang Liu ; Li He ; Dalian Minzu University
- 年：2016
- 作者机构：大连民族大学生命科学学院;
- 论文关键词：樱桃 ; 果胶酶 ; 果汁 ; 透光率
- 英文论文关键词：cherry ; pectinase ; juice extraction ; transmission rate
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS255.44
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：52k
- 原文格式：O
- 会议级别：全国
摘要
樱桃的组织中含有大量的果胶物质,直接采用打浆法难以彻底分离出澄清果汁,且榨汁率较低,所得樱桃汁的黏度大,稳定性差。本研究采用果胶酶酶解法提取樱桃汁,研究果胶酶不同浓度对果汁出汁率的影响,采用正交试验法并通过对汁液的澄清度、可溶性固形物含量和透光率的测定分析,筛选出最佳酶添加量和反应条件。实验结果表明,果胶酶的最佳添加量为0.17%,反应条件为45℃,2.5h,澄清樱桃汁在波长为620nm时,汁液的透光率达到93%,可溶性固形物含量为13.5%,樱桃汁的品质比对照组都有较大的提高。
Cherry tissue contains large amounts of pectin substances,the method of beatingdirectly is difficult to isolate clarified juice completelyand juice rate is low,income of cherry juice viscosity and poor stability.The effect of pectinase to juice extraction of cherry was studied in this paper,Different amount of pectinase wereadded to cherry juice,using orthogonal test methodand the best amount of pectinase extracting cherry juiceand reaction conditions were determined by clarification,soluble solid shape and diaphanous rate of the juice.The experimental results show that the optimum adding amount of pectinase was0.17%,the reaction conditions for 451 and 2.5h,the clarifycherry juice at a wavelength of 620 nm,transmission rate can reach 93%and the soluble solid content was 13.5%and the quality of cherry juice had a bigger enhancement compared tothe control group.
Cherry tissue contains large amounts of pectin substances,the method of beatingdirectly is difficult to isolate clarified juice completelyand juice rate is low,income of cherry juice viscosity and poor stability.The effect of pectinase to juice extraction of cherry was studied in this paper,Different amount of pectinase wereadded to cherry juice,using orthogonal test methodand the best amount of pectinase extracting cherry juiceand reaction conditions were determined by clarification,soluble solid shape and diaphanous rate of the juice.The experimental results show that the optimum adding amount of pectinase was0.17%,the reaction conditions for 451 and 2.5h,the clarifycherry juice at a wavelength of 620 nm,transmission rate can reach 93%and the soluble solid content was 13.5%and the quality of cherry juice had a bigger enhancement compared tothe control group.
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