摘要
本试验对果胶酶在不同条件下液化山茱萸肉进行了研究，结果表明，山茱萸肉酶法液化最佳工艺参数为：酶解温度４５℃、酶解酶量１．０ｍｇ．ｇ－１、酶解时间２．５ｈ、酶解水量２０倍。
The experiments of pectinase liquidizing Cornus officinalis under different technical conditions were carried out, the results obtained showed that the optimum parameters of pectinase liquidizing Cornus officinalis were: the temperature 45℃、 the pectinase concentration 1.0mg.g -1 、the time 2.5h、the ratio of water and Cornus officinalis 20.
出处
《沈阳农业大学学报》
CAS
CSCD
1998年第3期237-240,共4页
Journal of Shenyang Agricultural University
关键词
山茱萸肉
酶法液化
液化率
Cornus officinalis
enzyme liquidizing
rate of liquidizing
