摘要
采用Kramer感官评定法研究了柠檬汁酶解增香调控的最佳条件,结果表明:采用糖苷酶酶解柠檬汁具有明显的增香效果,柠檬汁酶解最佳反应条件为酶解温度40℃、酶解时间100min、加酶量30U/L。
Studies on the optimum enzymolysis regulating technology of lemon juice were carried out through kramer organoleptic investigation. The results were as follows： temperature 40℃, time 100min and usage of enzyme 30U/L.
出处
《食品科技》
CAS
北大核心
2007年第6期89-91,共3页
Food Science and Technology
基金
四川省科技厅农产品深加工专项资助项目(05NG003-016)
关键词
Β-葡萄糖苷酶
酶解
增香
感官评定
β-glucosidase
enzymolysis
aroma enhancement
organoleptic investigation
