Clarification effects of pectinase on strawberry fruit juice

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 results showed that the pectinase usage was 0.035～0.075 mL/kg, the other condition had a pH value of 3.0～4.0, and the temperature was 35～45℃. The transmittance of clarified strawberry fruit juice was over 97% and the soluble solid content changed little. Through orthogonal test, the optimum conditions of clarification of pectinase on strawberry fruit juice are as follows: pectinase usage of 0.035 mL/mg, pH value of 3.5, and temperature of 35℃.