果胶酶对草莓汁澄清效果的研究

STUDY ON CLEAR EFFECT OF PECTIC ENZYME TO STRAWBERRY JUICE

为制取澄清、色艳的草莓原果汁 ,使用果胶酶进行了草莓汁加工试验。结果表明 ,在适宜的作用条件下 ,使用果胶酶可获得稳定。

In order to draw the clear juice with gay colors from strawberry, pectic enzyme was used. The result showed that under the suitable conditions, with pectic enzyme the stable and clear strawberry juice can be drawn.