摘要
根据百合含淀粉、蛋白质较多的特点 ,加入淀粉酶进行澄清处理 ,并运用正交试验方法 ,确立了百合清汁饮料最佳生产工艺参数。
Because of the relatively high contents of starch and protein in lily,amylase and protease were added to clarify the juice.The optimum technological parameters for the production of the drink were established by orthogonal design.
出处
《饮料工业》
1999年第6期16-18,共3页
Beverage Industry
关键词
Α-淀粉酶
1.398蛋白酶
百合清汁饮料
研制
clear juice of lily,resistance to high temperature,α-amylase,1\^398 protease
