[New technology of apple juice producing]
2008
Maraeva, O.B. | Ukhina, E. Yu., The K.D. Glinka Voronezh State Agrarian Univ. (Russian Federation)
The influence of enzyme preparation (EP) treatment on the output and clarification of apple juice (AJ) was studied. The following enzymes were involved: pectinases (Fructozym P6L(1), Rohapect MA plus, Fructozym MA, Rohapect DA6L (2)); amilolytic EP (Fructa;il HT (3), Rohapect S); cellulolytic effect (Celloviridin G-20H). The has found EP increasing the output of AJ a lot under fermentation for 1 h at 30 degrees C (variant EP (2)). The time of incubation with pectolytic EP was then extended until it was 2 h, but the maximum output of AJ was shown to be with EP (2). The application of EP (1) (are added during cold and hot clarification) also increases the output of AJ. The optimum temperature was selected for incubation of apple fibers with EP (2), (3), as their range is rather wide (25-50 deg C). The concentration of enzyme 0.02% at 42 deg C the time of 2 h increases the output over 2 times in the fermentation of fivers with EP (2) and (3) thereby raising the content of biologically active substances in AJ, in particular ascorbic acid by 12.2% and reducing the solution feculence by 2.6 times. Thus, the combined application of EP of pectolytic and amilolytic effects allows not only increasing the output of AJ, but also improving the characteristics of its nutrition value.
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