摘要
采用酶解法对穗醋栗取汁工艺进行了探讨。正交试验表明 ,酶作用时间、温度、酶的加入量依次为 3h、 45~ 5 5℃、0 0 3 8%~ 0 0 5 %的组合效果最好 ,出汁率可达 71%~ 73 8%。
In the paper, the technology for extracting ribes juice by enzymolysis was studied. Orthogonal tests showed that the optimum combination of 3h action time, 45 ~ 55℃ temperature and 0.038% ~ 0.05% enzyme could result in a yield of 71% ~ 73.8%.
出处
《饮料工业》
2002年第4期32-34,共3页
Beverage Industry