摘要
以莱芜生姜为原料,采用果胶酶进行酶解处理,对酶解工艺进行探讨,以期提高低度姜酒的澄清度。结果表明:酶解的最佳工艺条件:加酶量0.20%,酶解温度50℃,pH 4.0。在该工艺下低度姜酒透光率可达98.3%,所得低度姜酒色泽自然、姜香浓郁、酸甜爽口,稳定性好。
Ginger from Laiwu was used as raw material the ginger juice was prepared by pectinase enzymolysis to improve the low-ginger liquor clarification.The results showed that the optimum condition about were pectinase quality（0.20%）,temperature（50℃）,pH value（4.0）s,showed that the transmittance could attain 98.3% by the pectinase technology.The final low-ginger liquor had natural color and good flavor and Stability.
出处
《北方园艺》
CAS
北大核心
2011年第12期139-141,共3页
Northern Horticulture
基金
莱芜高新区科技创新与发展计划资助项目(201015)
关键词
低度姜酒
酶解工艺
澄清度
low-ginger liquor
pectinase technologe
clarification.
