摘要
果胶酶对桑椹果汁澄清的单因素试验结果表明,果胶酶的最小剂量为1.5mL/L、温度为40～60℃、pH为3～4。用此工艺条件澄清的桑椹果汁透光率在95%以上,可溶性固形物含量基本不变。
The single factor of mulberry fruit juice clarification by pectinase was studied. The results showed that the minimum dosage of pectinase was 1.5mL/L and pH 3～4 at 40～60℃.The transmittance of clarified mulberry fruit juice treated was over 95% and the soluble solid content was not in the main change.
出处
《食品科技》
CAS
北大核心
2002年第3期56-57,63,共3页
Food Science and Technology
关键词
果胶酶
桑椹果汁
澄清作用
mulberry, pectinase, clarification, compound
