摘要
研究探讨了糖化酶(EC．3．2．1．3)在西番莲果汁澄清过程中的作用,用正交法筛选出酶的最佳作用时间为15min,作用浓度为3196活力单位/100ml,作用温度为63℃,并对加酶前后果汁的几项理化指标进行测定对比。
the transparent effect of liquid glucoamylase to fruit juice of passifkvra edlisis studied. the opporture condition of time, temperatuer, and density of enzymical role is found with statistical method. Some physical and chemical indices in treatment and control fruit juice are measured.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第3期60-62,共3页
Food Science
关键词
鸡蛋果
澄清
液体糖化酶
果汁饮料
Passifiora Edulis Orthogonal Design Tranparent Liquid Clucomylase (EC.3.2.1.3)
