CAJ | 학술논문

为了解不同澄清工艺对蓝莓果汁理化性状及感官品质的影响，分别研究了酶解法、吸附法和过滤法的澄清效果。结果表明，添加0.10％果胶酶在45℃进行1 h酶解处理可以使蓝莓果汁透光率提高，亮度L*值明显增加，且可溶性固形物和花色苷含量也显著增高（ P＜0.05）。明胶、琼脂糖和皂土3种澄清剂都可以有效提高蓝莓果汁的透光率，其中琼脂糖添加量200 mg· L-1时所得果汁透光率可高达69.2％，但是明胶和皂土均会明显降低花色苷含量和红色a*值，尤其是皂土会使可溶性固形物显著降低并产生异味。精密过滤可以使蓝莓果汁透光率达到80％左右，但超滤过程中使花色苷损失约11.5％。
위료해불동징청공예대람매과즙이화성상급감관품질적영향，분별연구료매해법、흡부법화과려법적징청효과。결과표명，첨가0.10％과효매재45℃진행1 h매해처리가이사람매과즙투광솔제고，량도L*치명현증가，차가용성고형물화화색감함량야현저증고（ P＜0.05）。명효、경지당화조토3충징청제도가이유효제고람매과즙적투광솔，기중경지당첨가량200 mg· L-1시소득과즙투광솔가고체69.2％，단시명효화조토균회명현강저화색감함량화홍색a*치，우기시조토회사가용성고형물현저강저병산생이미。정밀과려가이사람매과즙투광솔체도80％좌우，단초려과정중사화색감손실약11.5％。
In order to understand the effect of different clarification technology on physicochemical and sensory quality of blueberry juice , the experiment with enzymatic treatment , adsorption and filtration was conducted .The results indicated that the enzymatic treatment by pectinase ( 0.10%) at 45℃ for 1 h could increase the light transmittance, and thus increase L*value, soluble solid and anthocyanin content significantly (P<0.05).Gelatin, agarose and bentonite were effective to increase the light transmittance , and addition of agarose (200 mg· L-1 ) had the best clarification effects as clarity achieved 69.2%.However , the gelatin and bentonite could reduce the anthocyanin content and a*value.Besides, the bentonite would significantly reduce soluble solids content and cause peculiar flavor.After filtration, the transmittance of blueberry juice reached about 80%.But during the ultrafiltration process, it would cause about 11.5%loss of anthocyanin.