Meyer A S, Köser C, Adler-Nissen J
Food Biotechnology and Engineering Group, BioCentrum-DTU, Building 221, Technical University of Denmark, 2800 Lyngby, Denmark.
J Agric Food Chem. 2001 Aug;49(8):3644-50. doi: 10.1021/jf001297n.
Several alternative strategies were examined for improving conventional juice fining procedures for cherry juice clarification and fining in laboratory-scale experiments: Centrifugation of freshly pressed juice from 1000g to 35,000g induced decreased turbidity according to a steep, negative power function. Individual and interactive effects on turbidity and haze formation in precentrifuged and uncentrifuged cherry juice of treatments with pectinase, acid protease, bromelain, gallic acid, and gelatin-silica sol were investigated in a factorial experimental design with 32 different parameter combinations. Gelatin-silica sol consistently had the best effect on juice clarity. Centrifugation of cherry juice (10,000g for 15 min) prior to clarification treatment significantly improved juice clarity and diminished the rate of haze formation during cold storage of juice. Both treatment of precentrifuged cherry juice with Novozym 89L protease and co-addition of pectinase and gallic acid improved cherry juice clarity and diminished haze levels. None of the alternative treatments produced the unwieldy colloids notorious to gelatin-silica sol treatment. The data suggest that several alternative clarification strategies deserve further consideration in large-scale cherry juice processing. Precentrifugation of juice before clarification and fining is immediately recommended.
在实验室规模的实验中，研究了几种替代策略以改进樱桃汁澄清和精制的传统果汁澄清程序：将新鲜压榨的果汁从1000g离心至35,000g，根据陡峭的负幂函数，浊度会降低。采用析因实验设计，研究了果胶酶、酸性蛋白酶、菠萝蛋白酶、没食子酸和明胶-硅溶胶处理对预离心和未离心樱桃汁中浊度和浑浊形成的个体和交互作用，共有32种不同的参数组合。明胶-硅溶胶对果汁澄清始终具有最佳效果。在澄清处理之前对樱桃汁进行离心（10,000g，15分钟）可显著提高果汁澄清度，并降低果汁冷藏期间浑浊形成的速率。用诺维信89L蛋白酶处理预离心的樱桃汁以及同时添加果胶酶和没食子酸均可提高樱桃汁的澄清度并降低浑浊水平。没有一种替代处理会产生明胶-硅溶胶处理中臭名昭著的难以处理的胶体。数据表明，在大规模樱桃汁加工中，几种替代澄清策略值得进一步考虑。建议在澄清和精制之前立即对果汁进行预离心。
