THE INFLUENCE OF PEAR JUICE OUTPUT QUANTITY FROM THE COMPOUND ENZYMES
This article has introduced one new kind of pear juice yield technology, explored the function of enzyme preparation in pear juice yield and the processing craft. A certain quantity of enzyme preparation (including pectinase) was added in this craft, which destructed and degenerated the juice histocyte wall and protein macro-molecule chain after the pears were squeezed, and increased rate of juice yield. Through orthogonal experiment, the cooperative effect of several kinds of enzyme on rate of pear juice yield and clarity was studied. The best effect appeared in temperature of 54℃, and pH=4.52, when Glucose Oxidase and pectinase enzyme volume was 160μL and 160μL, pear juice volume was 20.4ml, juice yield was 1.019 and clarification is 83％, the juice yield and clarification was increased by 37.3％ and 35.4％ respectively. This experiment of control of technique parameters plays an active role in increasing the interaction efficiency of enzyme, and the result can instruct production practice.
enzyme juice yield clarification orthogonal ezperiment best combination
Chen Shengguo Zhang Yinghua Huang Zhian Wang Lili Zhang Xiaobo Li Bin
Civil and Environmental Engineering School,University of Science and Technology Beijing,Beijing,China 100083
国际会议
北京
英文
1-7
2009-10-14（万方平台首次上网日期，不代表论文的发表时间）