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YU Li- na, ZANG Xing-long, LIU Hong-xing, NI Zhi-ming, WANG Hong-fei, SHAO Xing-feng. Study on optimal clarification process of loquat fruit juice with pectinase[J]. Science and Technology of Food Industry, 2016, (03): 201-205. doi: 10.13386/j.issn1002-0306.2016.03.034
Citation: YU Li- na, ZANG Xing-long, LIU Hong-xing, NI Zhi-ming, WANG Hong-fei, SHAO Xing-feng. Study on optimal clarification process of loquat fruit juice with pectinase[J]. Science and Technology of Food Industry, 2016, (03): 201-205. doi: 10.13386/j.issn1002-0306.2016.03.034

Study on optimal clarification process of loquat fruit juice with pectinase

doi: 10.13386/j.issn1002-0306.2016.03.034
  • Received Date: 2015-05-19
  • ‘Ninghaibai'loquat fruit juice was clarified by pectinase,and the effect of enzyme dosage,reaction time and reaction temperature on juice light transmittance were investigated.The result of response surface optimization experiment was as follows: enzyme dosage 3 mg / L,the reaction time 4 h,the reaction temperature 40 ℃.Verification test was performed on this basis,and the average transmittance was 91.02%,approaching to the prediction value and the response model was reliable. In addition,there was no significant effect on soluble solid content,VC and total phenols of using pectinase,so the pectinase used to clarify loquat fruit juice had the good application prospect.
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