摘要
为提高花红果浆的出汁率,通过单因素试验和正交试验研究果胶酶对花红清汁出汁率的影响,并探讨最优酶解工艺条件对花红清汁澄清效果的影响。结果表明,最优酶解条件为:果胶酶添加量0.06%、酶解温度40℃、酶解时间90 min。与相同温度和时间但不经过酶解工艺相比,其澄清度极显著增加。
In order to increase the juice yield of Malus asitica,the effects of pectinase on the juice yield of Malus asiatica juice were studied by single factor experiment and orthogonal experiment.The results showed that the best technology of pectinase for increasing the juice yield of Malus asitica was 0.06%pectinase addition,enzymolysis temperature 40℃,and enzymolysis time 90 min.Compared with the same temperature and time,but without pectinase hydrolysis,the degree of clarity increased significantly.
作者
任曼妮
姜辰昊
彭中兰
李欢
王存堂
REN Manni;JIANG Chenhao;PENG Zhonglan;LI Huan;WANG Cuntang(Beverage Engineering Technological Research Center of Fruit-Vegetable and Coarse Cereals of Heilongjiang Province,College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006)
出处
《食品工业》
CAS
北大核心
2019年第6期47-50,共4页
The Food Industry
基金
黑龙江省优势特色学科专项项目植物性食品加工技术特色学科(No.YSTSXK201812)
齐齐哈尔大学2018年大学生创新创业训练计划项目(201810232232)
黑龙江省省属本科高校基本科研业务费-校地合作项目(135309213)
关键词
花红
果胶酶
出汁率
Malus asitica
pectinase
juice yield
