果胶酶对果蔬制汁作用的研究

Studies on the application pectolytic enzyme preparation in fruit-vegetable juice

将不同来源的果胶酶用于苹果制汁和胡萝卜制汁，结果表明它们能不同程度地提高苹果的出汁率和胡萝卜的液化率；以ＰｅｃｔｉｎｅｘＵｌｔｒａＳＰ－Ｌ牌果胶酶对苹果、胡萝卜的制汁效果最佳。同时，进行了酶解工艺与非酶解工艺对营养成分影响的比较研究。

Several pectdytic enzymes of different origin were applied to produce Apple Juice and Carrot Juice.The resuit indicated that they can increase the rate of producing-juice and liquefaction.Among them,the SP-L is superior to others.In the meanuhile,the nutrition yielded by enzymatic liquefaction was higher than non-enzymatic liquefaction.