摘要
研究了用酶对芦荟浆料进行澄清降粘处理,实验结果表明:添加0.36g果胶酶/kg、0.25g淀粉酶/kg、0.3g纤维素酶/kg,进行酶解,不仅可以提高出汁率、缩短榨汁时间,而且还可以改善芦荟汁的品质。
The clarify and lowering viscosity for aloe juice by enzymatic process was studied. The experiment showed:it was not only increasing green aloe juice yield and reducing the time but also improving the aloe juice quality to glycolysis by adding 0.36g pectolase/kg,0.25g amylase/kg,0.3g cellulose/kg.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期247-248,251,共3页
Science and Technology of Food Industry