果胶酶对梨醋澄清效果的影响

摘要

Using snow pear as raw material,pear vinegar is produced by alcohol fermentation and acetic acid fermentation,the clarification process is studied.The optimal conditions are obtained by single factor test and orthogonal test.The results show that the optimal conditions of pectinase treatment are 0.5 g/L pectinase,time for 130 min,temperature at 40 ℃ and pH value at 4.5.Under such conditions,the pear vinegar obtained is dear and transparent with pear fragrance and unique sourness.The content of soluble solids is almost the same after clarification and the transmittance is up to 92.32 ％.%以雪梨为原料,采用酒精发酵和醋酸发酵生产梨醋,利用果胶酶对其进行澄清处理.通过单因素和正交试验得到最优处理条件:果胶酶添加量0.5 g/L、酶解时间130 min、酶解温度40℃、pH4.5.最后制得的梨醋酸味独特、清澈透明、略带梨香,可溶性固形物含量保持不变,透光率达到92.32％.