Articles
STUDIES ON THE APPLICATION OF COMPOSITE ENZYME IN CLARIFICATION OF LITCHI JUICE
Article number
558_63
Pages
393 – 398
Language
English
Abstract
The conditions of combined application of pectinase, cellulase, papain and α-amylase and the effects of individual enzyme dosage on the transmittancy, stability and nutritional ingredients of litchi juice were studied using an orthogonal experiment design.
The transmittancy and stability of enzyme-treated litchi juice was 50% higher as compared with the crude juice.
Soluble solids, total sugars, reducing sugars, total acids and amino acids of litchi juice were significantly increased by the treatment.
The results showed that the optimal conditions were: reaction temperature 60°C, reaction time 4h, pH 4.0, pectinase 1000U/100g, cellulase 600 U/100g,
-amylase 250U/100g, and papain 10000 U/100g.
The transmittancy and stability of enzyme-treated litchi juice was 50% higher as compared with the crude juice.
Soluble solids, total sugars, reducing sugars, total acids and amino acids of litchi juice were significantly increased by the treatment.
The results showed that the optimal conditions were: reaction temperature 60°C, reaction time 4h, pH 4.0, pectinase 1000U/100g, cellulase 600 U/100g,
-amylase 250U/100g, and papain 10000 U/100g.
Publication
Authors
G.L. Chen, S. Chen, Y.M. Sun, X.Y. Huang, M. Yang, Z.H. Xie
Keywords
Composite enzyme preparation, clarification; litchi juice
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