CAJ | 학술논문

以酶先科（AET）、康地恩（KDN）、诺维信（NOV）3家公司的系列酶制剂为对象，在生产工艺下研究不同酶的处理对浓缩苹果汁品质及香气成分的影响。通过试验对比分析不同酶处理前后苹果汁的色值、透光率等各项品质指标和香气成分的变化情况，结果表明康地恩果浆酶处理的出汁率最大，酶解得到的混浊苹果汁的品质指标最高；诺维信果浆酶处理得到的混浊苹果汁果胶含量最低，但AET系列酶制剂处理后澄清苹果汁果胶含量最小。不同酶制剂处理得到的澄清苹果汁香气成分都以酯类化合物为主，其中诺维信酶制剂处理的苹果汁香气中的酯类化合物最多。
이매선과（AET）、강지은（KDN）、낙유신（NOV）3가공사적계렬매제제위대상，재생산공예하연구불동매적처리대농축평과즙품질급향기성분적영향。통과시험대비분석불동매처리전후평과즙적색치、투광솔등각항품질지표화향기성분적변화정황，결과표명강지은과장매처리적출즙솔최대，매해득도적혼탁평과즙적품질지표최고；낙유신과장매처리득도적혼탁평과즙과효함량최저，단AET계렬매제제처리후징청평과즙과효함량최소。불동매제제처리득도적징청평과즙향기성분도이지류화합물위주，기중낙유신매제제처리적평과즙향기중적지류화합물최다。
With three companies' enzyme products as the object, the effect of different enzymatic treatment on the quality and aroma components of apple juice concentrate are studied for production process. The modification of parameters such as color value color, transmittance and aroma component for the apple juice are analyzed through contrasted experiments. The test results show that the juice yield and the quality is best with KND mash enzymatic treatment as the content of pectin is lowest with NOV mash enzymatic treatment for the cloudy apple juice. But the content of pectin is smallest with AET enzymatic treatment for the apple juice concentrate. Under the production processing, the aroma components of apple juice are similar and mainly obtained esters with different enzymatic treatments. Among the three companies' enzyme products, the ester compounds content of apple juice aroma is get to the highest when using NOV enzyme products.