摘要
以红枣为原料,采用果浆酶和壳聚糖结合法制备红枣澄清汁,利用分光光度法进行检测以确定最佳实验条件。结果表明:果浆酶的最佳酶解条件为酶用量0.03%,温度30℃,酶解时间3 h;壳聚糖的最佳澄清条件为壳聚糖用量2.0%、温度为45℃、澄清时间为45 min,可制得73.54%透光率的红枣澄清汁。
The beverage make use of jujube as raw materials, combined with pulp enzymes and chitosan clarification method get jujube juice, and then be detected by spectrophotometer to determine the optimal experimental conditions. The result indicated： the best enzymatic hydrolysis conditions for pulp is the enzyme concentration 0.03 %, temperature 30 ℃, reaction time 3 h; to clarify the best conditions for chitosan is chitosan amount of 2.0 %, temperature 45 ℃, to clarify the time 45 min, preparation of 73.54 % transmittance of the jujube clarified juice.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期19-22,共4页
Food Research and Development
关键词
红枣
酶解
澄清
jujube
enzyme
clarity
