不同酶制剂对银杏浊汁品质的影响

Effects of different enzymatic treatment on the quality of ginkgo cloudy juice

以银杏为原料,通过酶法制备银杏混浊汁,考察不同的淀粉酶和蛋白酶对银杏浊汁品质的影响。结果表明:不同的酶制剂对银杏浊汁的品质有不同的影响,采用组合酶系较使用单一酶制剂效果更好,其中,使用中温α-淀粉酶和Al-calase蛋白酶制备的银杏浊汁悬浮稳定性最好,品质较佳。

The ginkgo cloudy juice was produced using enzymatic hydrolysis method. The result showed ginkgo cloudy juice had different quality due to applying of different enzyme, α-Amylase and protease had synergistic effect for quality of ginkgo juice. Ginkgo cloudy juice had the optimum suspension stability and quality when the medium temperature α-amylase and Alcalase protease were used.