酶法制取胡萝卜混汁的工艺

Enzymatic Hydrolysis Technology for Manufacturing Cloudy Carrot Juice

用酶法制取胡萝卜混汁 ,确定了最佳去皮工艺 (在 95℃下 4g/dLNaOH溶液中热处理1min)、热烫工艺 (在 95℃下 0 .6g/dL柠檬酸溶液中热烫 6min)、酶解工艺 (0 .0 0 3 5 g/dL果胶酶 ,0 .1 6g/dL纤维素酶 ) ,制得了具有一定营养价值、色泽鲜艳、混浊稳定性好。

The cloudy carrot juice was produced using enzymatic hydrolysis method. The optimum peeling conditions were 4% NaOH solution at 95 ℃ for 1 min; the optimum blanching technology parameters were 6% citric acid solution at 95 ℃ for 6 min; and the optimum enzymatic dosages were 0.0035% pectinase and 0.16% cellulase. The carrot cloudy juice had good flavor, color, nutrition and cloudy stability.