| The experimental conducted a preliminary study of Nongda No.4’ Chinese dwarf cherry juice as material for the production of clarified juice processing technology. the main contents are as follow:1, Study effect comparative of 10 kinds of commercial pectinase and screened out two species pectinase which suitable Chinese dwarf cherry juice;2,study optimal reaction conditions of two selected pectinase, and ultimately select the most suitable reaction conditions for the two kinds of pectinase. The study includes the amount of enzyme added, reaction temperature and reaction time;3, Add the chitosan in Chinese dwarf cherry juice which have been reacted by pectinase enzyme, select the optimal reaction conditions of chitosan; 4, Deployment the clarification Chinese dwarf cherry juice, filter out bright colors, refreshing taste and unique flavor of Chinese dwarf cherry juice recipes. The results are as follows:1 by comparing 10 different manufacturers in Chinese dwarf cherry pectinase enzyme juice experiment, D and J enzymes have the better hydrolysis effect.2 After testing, the optimal hydrolysis conditions for the enzyme D:Add 10ml/L pectinase D at 40℃ reaction 3h; optimal enzymatic hydrolysis conditions for the enzyme J:Add 14ml/L pectinase J at 40℃ reaction 2h.3 with chitosan to clarify the optimal reaction conditions for the Chinese dwarf cherry juice:add 8ml/L chitosan reacted at 40℃ 40min.4 In this experiment, the best solution for the deployment of the Chinese dwarf cherry juice:Do not add CaCO3, add 9% sugar, add 3% glucose, pH was adjusted to 3.8. |
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