摘要
实验将纤维素酶、果胶酶以及两者复合处理的方法应用到胡萝卜汁生产工艺中,探索其对提高胡萝卜汁中β-胡萝卜素含量的影响。结果表明,先经纤维素酶处理,再经果胶酶处理,胡萝卜汁中的β-胡萝卜素含量最高,与空白相比提取率约增加了140%,且复合酶使用效果优于单一酶使用效果。
The content of β-carotene was studied after the treatment with cellulase and pectinase in carrot juice production process. The result showed that the content of β-carotene in carrot juice after the treatment with the first cellulase and then pectinase was more than that by the treatment of the first pectinase and then pectinase. Extraction rate compared to the blank was 240%. The test also showed the application of compound enzyme was preferable to that of single enzyme.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第9期93-95,98,共4页
Science and Technology of Food Industry
基金
四川省教育厅自然科学基金重点项目(川教计2003A128
西华大学0325171)。
