树莓澄清果汁的加工工艺

研究了红树莓澄清果汁的加工工艺，酶解处理的酶用量，酶解温度，酶解时间的单因素试验以及酶用量，酶解时间和红树莓品种的正交优化试验表明，树莓果浆经酶解后，出汁率有较大提高，果汁澄清度也较好。最佳酶处理条件为加酶量3.5‰,酶处理温度45℃，时间4h；在所试验的3个品种中，维拉米综合指标最好，表现为出汁率高，可溶性固形物，总糖，VC含量均较高；树莓汁调配时一般不需加酸，只需补充糖即可达到较好的口感风味。

Study on processing technology of clarified raspberry juice

The processing technology of clarified raspberry juice was studied. The single factor experiments on enzymolysis （enzyme dosage, enzymolysis temperature and time） and orthogonal experiments on enzyme dosage, enzymolysis temperature and raspberry species were carded out. The results showed that enzymolyzed raspberry pulp gave better juice yield and clarity. The optimum processing factors were 3.5% enzyme dosage, 45℃ reaction temperature and 4 h reaction time; among the 3 raspberry species studied, VLM was the best and characterized by higher juice yield, soluble solids, total sugar and VC; besides, the addition of acids was not necessary when blending raspberry juice, the best taste and flavour were obtained only by adding sugar.