摘要
本文详细地研究了番茄中果胶酯酶的耐热性,并实际测定了果胶酯酶的耐热性特性值,测定结果表明,果胶酯酶有较高的耐热性:其D_80=22.5秒,Z=19.5℃;K_80=0.01024秒^(-1),E_A=30588.643卡/mol。本研究的测定结果对正确制定番茄酱生产中的热破碎工艺条件及热杀菌工艺条件,特别是对正确制订番茄酱高温短时连续杀菌工艺条件具有重要意义。
Heat resistance of pectinesterase contained in tomato has been studied in detail, and has been experimentally determined as well. The result of determination shows that pectinesterase in tomato has high resistance, and it's D50 =22. 5 second; Z=19.5℃; K50 = 0. 1024 second-1, EA = 30588. 643 Calorie/mol. The result of determination above has improtant significace for establishing correctly hot break process condition in tomato paste and for establishing correctly heat processing schedule. In particular, it has much more significance for establishment of correct processing schedule of HTST continuous sterilization.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第5期13-20,共8页
Food and Fermentation Industries
关键词
果胶酯酶
耐热性
番茄
Pectinesterase, Heat resistance, Heat processing schedule , HTST continuous sterilization.
