摘要
以永泰青梅为原料,以制取高透光率青梅汁为目标,采用正交试验方法研究了酶加入量、酶解时间和酶解温度对青梅汁黏度和透光率的影响。结果表明,果胶酶酶解青梅浆的最佳工艺条件是:酶用量0.05%,酶解温度45℃,酶解时间1.5h,其中果胶酶用量是影响青梅汁透光率的主要因素。
For making high transparency porunusmume juice from prunusmume produced in Yongtai. Orthogonal was designed to study the effects of quantity, reaction temperature and time of pectinase on viscosity and transparency of Prunus mume juice in this paper. The results showed that the optimal enzymolysis conditions were 0.05% pectinase at 45℃, 90 min, and the quantity of pectinase was the main factor.
出处
《农产品加工（下）》
2006年第4期43-45,共3页
Farm Products Processing
