CAJ | 학술논문

探讨果胶酶澄清红树莓果酒的最佳工艺条件。红树莓榨汁后经发酵获得红树莓果酒，然后添加不同量的果胶酶，通过单因素试验研究果胶酶不同添加量、不同酶解温度、不同酶解时间和不同酶解处理pH对红树莓果酒澄清的影响，通过正交试验确定果胶酶澄清红树莓果酒的最佳工艺条件，并探讨果胶酶澄清避免红树莓果酒后浑浊发生的可能性。应用果胶酶澄清红树莓果酒的最佳工艺条件为：果胶酶添加量0.4 mL/L、酶解温度为35℃、pH为3.0、时间为150 min。澄清后获得的红树莓果酒呈亮红色、透明清澈，具有红树莓自然色泽、口味纯正、营养丰富的特点。利用果胶酶澄清红树莓果酒能较好地避免红树莓果酒后浑浊的发生，因而果胶酶用于澄清红树莓果酒具有应用前景。
탐토과효매징청홍수매과주적최가공예조건。홍수매자즙후경발효획득홍수매과주，연후첨가불동량적과효매，통과단인소시험연구과효매불동첨가량、불동매해온도、불동매해시간화불동매해처리pH대홍수매과주징청적영향，통과정교시험학정과효매징청홍수매과주적최가공예조건，병탐토과효매징청피면홍수매과주후혼탁발생적가능성。응용과효매징청홍수매과주적최가공예조건위：과효매첨가량0.4 mL/L、매해온도위35℃、pH위3.0、시간위150 min。징청후획득적홍수매과주정량홍색、투명청철，구유홍수매자연색택、구미순정、영양봉부적특점。이용과효매징청홍수매과주능교호지피면홍수매과주후혼탁적발생，인이과효매용우징청홍수매과주구유응용전경。
The study aimed to discuss the optimum technology conditions for the clarification of red raspberry fruit wine with pectinase. Red raspberry fruit wine was obtained through the fermentation after extracting the juice of red raspberry and then the wine was added with different amount of pectinase. The effects of pectinase adding amount,and different temperature,time and pH value of enzymolysis on the clarification of red raspberry fruit wine were studied through the single factor experiment. The optimum technology conditions for the clarification of red raspberry fruit wine with the pectinase were confirmed through the orthogonal test.The possibility of avoiding the post-turbidity occurrence of the red raspberry fruit wine through the clarification by the pectinase was also studied. Results showed that the optimum technology conditions for the clarification of red raspberry fruit wine with the pectinase were the pectinase adding amount of 0.4 mL/L,enzymolysis temperature of 35℃,pH value of 3.0 and time of 150 min. The clarified wine was luminous red and transparent clear and had the features of rich nutrition,pure taste and natural color of red raspberry. The use of the pectinase could well avoid the post-turbidity occurrence of the red raspberry fruit wine,so the pectinase used to clarify red raspberry fruit wine had the good application prospect.