摘要
以红枣为原料,采用果胶酶进行酶解处理,并对预煮工艺和酶解浸提工艺进行了探讨。通过试验确定最佳预煮条件为:预煮温度1 0 0℃,预煮时间2 0min ,料水比1 :6 ;酶解浸提的最佳工艺条件为:加酶量0 .2 5 %,酶解时间1 .5h ,酶解温度5 0℃,pH值3.5。实验表明,在该工艺下提取率可达5 4 .1 7%,所得枣汁色泽自然、枣香浓郁、酸甜爽口。
The jujube as raw material, the jujube juice was prepared by pectinase enzymolysis to improve the rate of extraction. Based on experiment result, the optimum boiling condition was determined:the blanching,100 ℃,~20 min with the ratio of material and water 1∶6;The factors effected on pectinase enzymolysis such as pectinase quantity 0.25%, time 1.5 h, temperature ~50 ℃, pH 3.5 were decided. Under the optimal preparing conditions, the rate of extraction could attain 54.17%. The final jujube juice had natural color and good flavor.
出处
《食品与机械》
CSCD
北大核心
2005年第1期45-47,共3页
Food and Machinery
