酶及稳定剂对浊型菠菜汁稳定性的影响

Effect of emzjme and stabilizer on stability of cloudy spinach juice

该文主要研究浊型菠菜汁的制作过程和工艺条件,探索了酶及稳定剂对提高浊型菠菜汁组织稳定性的作用。结果表明,在50℃时,添加0.1％的复合酶作用20min,具有最佳的酶解效果。通过添加0.65％的复合稳定剂可使菠菜汁呈均匀一致的浊度。

The processing and technique of cloudy spinach juice was studied. The results indicated that best effect was acquired by adding 0.1% mixed enzymes at 50℃,keeping 20 min, and 0.65% mixed stabilizer. By experiments uniform cludiness of spinach juice was obtained.