摘要
采用Kramer感官评定法研究了橙汁酶解增香调控的最佳条件,结果表明:采用糖苷酶酶解橙汁具有明显的增香效果;橙汁酶解最佳反应条件为:酶解温度40℃、酶解时间80min、加酶量20u/L。
The optimum enzymolysis regulating technology of orange juice was carried out through Kramer organoleptic investigation.The results were as follows： temperature 40℃, time 80min and usage of enzyme 20u/L
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第9期70-71,75,共3页
Science and Technology of Food Industry
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
enhancement
organoleptic investigation
