摘要
主要探讨了酶法生产混浊型卷心菜汁的工艺,经实验确定了在100℃时卷心菜的最佳热烫时间为5min,最佳酶配比及酶解时间为:纤维素酶AE800.1%,果胶酶NCB-PE0.03‰,木聚糖酶NCB-X500.06%,酶解120min;最后,对其储藏稳定性进行了研究,发现在4℃条件下卷心菜浊汁具有较好的储藏稳定性。
Processing technology of cloudy cabbage juice produced by enzymatic reaction was investigated. The optimum time of blanching cabbage at 100℃ was 5min which was confirmed by experiment. The following were the optimum enzymatic mixture and enzymatic time ：cellulose 0.1% ,pectinase 0.03%0, xylanase 0.06%,enzymatic time 120min.At last, the storage stability was studied and the better storage stability of the cloudy cabbage juice was got at 4℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期102-105,共4页
Science and Technology of Food Industry
关键词
卷心菜浊汁
热烫
酶解
储藏稳定性
cloudy cabbage juice
blanching
enzymatic reaction
storage stability
