CAJ | 학술논문

果汁含有丰富的营养物质，是一种重要的饮料。在果汁生产过程中存在着果浆粘度高、压榨率低、澄清难及部分果汁有苦味的问题。近年来的研究和实践表明，使用酶制剂处理工艺是解决上述问题的有效途径。目前在果汁生产中应用的酶制剂有果胶酶、淀粉酶、纤维素酶、氧化还原酶和柚苷酶等，其中以果胶酶的应用最为广泛。重点阐述了果汁生产中果胶酶制剂的来源和应用效果，以及新酶制剂品种的开发情况，并论述了果汁用酶制剂未来的研究重点。
과즙함유봉부적영양물질，시일충중요적음료。재과즙생산과정중존재착과장점도고、압자솔저、징청난급부분과즙유고미적문제。근년래적연구화실천표명，사용매제제처리공예시해결상술문제적유효도경。목전재과즙생산중응용적매제제유과효매、정분매、섬유소매、양화환원매화유감매등，기중이과효매적응용최위엄범。중점천술료과즙생산중과효매제제적래원화응용효과，이급신매제제품충적개발정황，병논술료과즙용매제제미래적연구중점。
Fruit juice is important beverage with abundant nutrients. Some problems, however, were existed in juice production, such as high pulp viscosity, low squeezing efficiency, hard to clarify, and bitterness of some juice. As all known, adding enzyme into juice is an effective way to resolve these problems. Presently, lots of enzymes have been applied in juice processing, such as pectinase, amylase, cellulase, oxidoreductase and naringinase, etc., of which pectinase was most widely used. This paper briefly reviewed the source and applied effect of pectinase, the development of some novel enzyme preparations, and made comments for future research on enzymes used in fruit juice processing.