摘要
本文采用复合果胶酶酶解的方法,研究了草莓澄清汁的加工工艺,得到草莓澄清汁最佳的酶解工艺条件为:复合果胶酶添加量0．015%,酶解时间90min,酶解温度35℃,此时草莓的出汁率为81．10%,透光率可达96．1%。
In this paper the processing technology of strawberry clear juice was studied, in which the low dosage pectinases compound was used. The results showed that the optimum technique parameters are ： pectinases compound 0.015%, temperature 35 ℃, strawberry original pH, and hydrolysis 90min. Under this condition the clarified strawberry juice extraction ratio is 81. 10%, and the transmittance is 96.1%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第4期117-120,共4页
Food Science
基金
江苏省农业攻关项目(BE2004348)
关键词
草莓
酶
草莓汁
澄清汁
strawberry
enzyme
strawberry juice
clear juice
