酶制剂在果蔬汁加工中的应用

Application of Enzymes in the Processing of Fruit and Vegetable Juice

酶制剂可以解决果蔬汁加工中存在的出汁率低、澄清难、风味难保持等问题。介绍果胶酶和纤维素酶等常见酶制剂在提高果蔬出汁率、澄清及改善感官方面的应用进展,对扩展酶制剂的发展方向和前景进行展望。

Enzymes can be applied to fruit and vegetable juice industry to solve the problem of low juice yield,difficult to clarify,hard to keep the flavor etc. This paper introduced the application progress of pectinase,cellulase and some others which are common in increasing juice yield,clarify and improve the sensory aspects,and the expanded direction and prospects of enzyme development are discussed.