酶法制取南瓜汁

Application of Enzymatic Hydrolysis Technology for Manufacturing Pumpkin Juice

对酶法制取南瓜汁工艺进行了研究 ,确定了最佳的酶解工艺 .探讨了酶种和酶量同工艺的关系 ,初步研究了酶法加工对南瓜果肉营养成分的影响 ,着重研究了 β

The optimum enzymatic technology was determined through production of pumpkin cloudy juice using enzymatic hydrolysis method in this paper. The relations between the varieties and the amounts of enzyme and the quality of pumpkin juice were discussed. The loss of the β carotene and nutrition during the process was also analyzed.