摘要
本试验结果表明：利用酶法液化果蔬制汁，对提高水果蔬菜的出汁率、过滤速度以及果汁的澄清速度均表现良好的酶效应。其酶效应与加酶量、液化时间、液化温度等工艺条件有关。
The experiment indicated that,processing juice of fruit and vegetable by enzymeLiquefaction had a favourable effect on the increase in juice ratio of fruit and vegetable,filtrating velocity and juice clearing degree. And the effect was influenced by processing conditions such as pectinase's applied amount.acting temperature and time atc,also by species of fruit and vegetable.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
1996年第1期55-58,共4页
Journal of Hebei Agricultural University
关键词
酶法液化
果汁
菜汁
酶
enzyme-Liquefaction
fruit and vegetable
effect of enzyme
