胡选生，张雨鑫，惠靖茹，杨 佳，张佩洁

（1.商洛学院生物医药与食品工程学院，陕西商洛 726000；

2.陕西秦岭特色生物资源产业技术研究院，陕西商洛 726000）

摘要：以透光率为考察指标，采用膨润土和果胶酶澄清夏黑葡萄汁，在单因素试验的基础上，通过正交试验筛选夏黑葡萄汁的最佳澄清工艺。结果表明：膨润土澄清夏黑葡萄汁的最佳工艺条件为：膨润土添加量8 mg/mL，温度50 ℃，时间100 min，此条件下透光率为85.2%；果胶酶澄清夏黑葡萄汁的最佳工艺条件为：果胶酶添加量0.06 mg/mL，温度35 ℃，时间180 min，此条件下透光率为76.3%。

关键词：膨润土；果胶酶；夏黑葡萄汁；澄清

中图分类号：TS255.44   文献标识码：A   文章编号：1674-506X（2020）03-0059-0005

Study on the Clarification Effect of Different Clarifiers to Summer Black Grape Juice

HU Xuan-sheng, ZHANG Yu-xin, HUI Jing-ru, YANG Jia, ZHANG Pei-jie

（1.College of Biology Pharmacy and Food Engineering, Shangluo University, Shangluo Shaanxi 726000, China;

2.Shaanxi Qinling Industrial Technology Research Institute of Special Biological Resources, Shangluo Shaanxi 726000, China）

Abstract：With light transmittance as examining index, using bentonite and pectinase to clarify the summer black grape juice, the optimal clarification condition was determined by single factor and orthogonal experiments. The results show that the best clarification condition of bentonite on summer black grape juice was：8 mg/mL of bentonite, 50 ℃ of treatment temperature and 100 min of treatment time, the light transmittance was 85.2% under these conditions. The best clarification condition of pectinase on summer black grape juice was: 0.06 mg/mL of pectinase, 35 ℃ of treatment temperature and 180 min of treatment time, the light transmittance was 76.3% under these conditions.

Keywords：bentonite; pectinase; summer black grape juice; clarification

doi：10.3969/j.issn.1674-506X.2020.03-010

收稿日期：2020-01-03

基金项目：国家级大学生创新创业训练计划项目（201711396021）；中央引导地方科技发展专项（2019ZY-FP-02）

作者简介：胡选生（1973-），男，博士，副教授。研究方向：食品开发与检测。

引文格式：胡选生,张雨鑫,惠靖茹,等.不同澄清剂对夏黑葡萄汁澄清效果的工艺研究[J].食品与发酵科技,2020,56(3):59-62,68.