液化酶对龙眼及荔枝液化效果对比研究

Comparetine Study on Effect of Liquefaction between Longan and Litchi with Enzyme of Liquefying

对比分析纤维素酶、半纤维素酶、果胶酶对龙眼、荔枝液化制汁效果。纤维素酶和半纤维素酶对龙眼的液化效果比对荔枝的液化效果好。果胶酶对龙眼的液化效果则比对荔枝的液化效果差。复合使用时,纤维素酶、果胶酶用量对荔枝出汁率有明显的影响,其中果胶酶用量影响特别明显,而半纤维素酶用量对荔枝出汁率影响则不明显;果胶酶、半纤维素酶、纤维素酶用量对龙眼出汁率的影响都不明显。

This paper compared and analysed the liquefied effect which longan and litchi was liquefied for juice with single cellulase or hemicellulase or pectinase. The effect which longan was liquefied for juice with single cellulase or single hemicellulase was better to the effect on litchi. The effect which longan was liquefied for juice with pectinase was bad to the effect on litchi. When the hemicellulase and hemicellulase and the pectinase was compound used, the content of cellulase or pectinase remarkably affected the yield of litchi juice, the effect of the content of pectinase was especially remarkable, but the effect of the content of hemicellulase was not remarkable; The content of pectinase or cellulase or pectinase was not remarkable to the yield of longan juice.