摘要
本文介绍了一种新型橙汁加工工艺。该工艺采用食品级商品酶制剂(含果胶酶、纤维素酶和半纤维素酶)对破碎后的橙子组织进行了有控制的降解,能在提高果汁出汁率的同时,改善产品色泽和贮藏稳定性。
A new technology of processing orange juice was introduced in detail.The commercial enzyme containing pectinase, cellulase and hemicellulase were used in juice extracting to increase the yield of juice and improve the color and storage stability of the product.
出处
《食品工业》
北大核心
2002年第2期4-6,共3页
The Food Industry
