摘要
将纤维素酶与α-淀粉酶结合果胶酶用于苹果汁加工过程中的液化与澄清,弥补现行果胶酶在酶系上的不足。通过正交实验获得了液化与澄清工艺的最佳组合参数,对于苹果汁的加工生产具有实际指导意义。
Eking out pectinase by cellulase and α-amylase, the conditions for liquefied and clarified applications of pectinase, cellulase, α-amylase were studied during apple juice processing. We can obtain the optimum combination parameters of enzyme application of liquefied and clarified technology by orthogonal experiments. It has practical guidance value for the production of apple juice.
出处
《食品科技》
CAS
北大核心
2005年第3期76-78,82,共4页
Food Science and Technology
基金
陕西省重大科技攻关项目(2004K03-G7)
关键词
酶制剂
苹果汁
出汁率
澄清
composite enzymes
apple juice
crushing juice rate
clarification
