CAJ | 학술논문

本文研究了红枣多糖在红枣清汁加工过程中的变化，分析了不同加工工艺、不同果浆酶以及不同澄清剂对枣汁的处理效果。实验结果表明，酶解可提高红枣多糖含量，经澄清、超滤、吸附后红枣多糖含量明显降低。因此对酶解工艺和澄清工艺进行优化，筛选出果浆酶PECTINEX SMASH XXL能提高多糖含量和出汁率，采用复合澄清剂能提高枣汁稳定性，但不能提高枣汁多糖含量。
본문연구료홍조다당재홍조청즙가공과정중적변화，분석료불동가공공예、불동과장매이급불동징청제대조즙적처리효과。실험결과표명，매해가제고홍조다당함량，경징청、초려、흡부후홍조다당함량명현강저。인차대매해공예화징청공예진행우화，사선출과장매PECTINEX SMASH XXL능제고다당함량화출즙솔，채용복합징청제능제고조즙은정성，단불능제고조즙다당함량。
The change of jujube polysaccharide during jujube juice processing was studied and the treatment effect of different processing technology, fruit pulp enzyme and clarifying agent was also analyzed. The results showed that the enzymolysis could improve the content of jujube polysaccharide, otherwise clarification, ultrafiltration and adsorption decreased the content of jujube polysaccharide obviously. Thus enzymolysis and clarification process was optimized and selected the fruit pulp enzyme PECTINEX SMASH XXL which could increase the content of polysaccharide and juice yield and compound clarifying agent which could improve the stability of jujube juice, but could not increase the content of polysaccharide.