果胶酶ROHAPECT D5L SPECCIAL对猕猴桃取汁和澄清稳定性的影响

Effect of Pectolytic Enzyme ROHAPECT D5L SPECCIAL on Juice Extracting and Clarifying of Kiwifruit Juice

摘要: 研究了果胶酶ROHAPECT D5L SPECCIAL对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。结果表明，此酶可以极大地改进猕猴桃果浆的出汁率和降低果汁的粘度，使果汁的澄清度加大，对冷冻和加热的稳定性加强。适合用作猕猴桃汁的加工，对猕猴桃浆的最佳条件为3PA/100 g果浆（相当于干酶63 g/1 000 kg果浆）,45 ℃下150 min。统计学上可能在3 PA／100 g,温度35 ℃下50 min达到相同的效果。

Abstract: This paper studies the effect of pectolytic enzyme ROHAPECT D5L SPECCIAL on viscosity, automatic drops yield and clarity of clarified kiwifruit juice by the orthogonal design test. The results showed that this enzyme effectively decreased viscosity of kiwifruit juice, hydrolysed pectin and increased automatic drops yield from pulp to 144.18%～174.42% compared with CK. The clarity and stability after heating and freezing of the juice were improved by treatment of the enzyme. The best treatment would be got in 3PA/100 g pulp(equal 63 g dry enzyme /1 000 kg pulp) at 45 ℃,150 min. In statistics it would be possible to got equal result in 3PA/100 g pulp(equal 63 g dry enzyme /1 000 kg pulp) at 35 ℃, 50 min treatment.