Abstract: Taking sugar cane as the raw material, the clarification experiments of sugar cane juice were conducted with natural clarification method and pectinase clarification method. The results showed that when treated with 200U pectinase at 25℃ for 12h or 45℃ for 1h, the transparence of sugar cane juice increased (100ml) from 5% to 95%, the viscosity decreased from 4.0mPa·s to 1.1mPa·s.The pectinase clarification gave the better result than the natural clarification.

Key words: pectinase, sugar cane juice, clarification

摘要： 以甘蔗为原料,采用果胶酶和自然澄清方法进行甘蔗汁澄清比较,结果表明,酶促效果好于自然澄清,100ml甘蔗汁添加200U果胶酶在25℃、12h或45℃、1h条件下,均可使甘蔗汁的澄清度由5%提高到95%,粘度由4.0mPa·s下降到1.1mPa·s。

关键词: 果胶酶, 蔗汁, 澄清