摘要
应用Ｅｃ３．２．１．５果胶酶以正交试验法对黑加伦果浆进行不同条件的处理，并且考虑到果汁加工的实际情况，选择出了最适的酶处理技术及参数，即在４５℃条件下用６０μｇ／ｇ酶处理黑加伦原果浆４ｈ，可提高黑加伦果汁出汁率１０％，并对酶的处理过程进行了动力学分析。
Black currant pulp was treated by orthogonal design with Ec3.2.1.5 pectinase at different condition and considering reality of juice processing,an optimum technique of pectinase treatment was chosen.The results showed that the extracting rate of Black currant juice was increased by 10% if the pulp was treated with 60 μg/g pectinase at 45℃ for 4 hours.Kinetics of pectinase treatment process was also analyzed in the article.
出处
《陕西林业科技》
北大核心
1999年第1期1-3,6,共4页
Shaanxi Forest Science and Technology
关键词
果胶酶
黑加伦
果汁
出汁率
酶处理技术
Pectinase
Black currant pulp
Juice extracting rate
Pectinase treatment technique
