摘要
为提高南瓜的出汁率 ,采用二次正交旋转回归组合设计 ,研究了南瓜酶法制汁工艺 ,确定了最佳酶法制汁工艺参数。结果表明 :酶处理能显著地提高南瓜的出汁率 ,当加酶量为 0 .0 2 % ,酶解温度 49.4℃ ,p H3.8,酶解时间 2 .8h时 ,最高出汁率可达 93.5% 。
The technology of enzymatic production of pumpkin juice was studied.Using the orthogonal gyral regression design the optimum condition was decided. The enzymatic treatment can increase the production of pumpkin juice noticeably.The highest rate of juice expressing was 93.52% by adding 0.02% pectinase for 2.8 h at 49.4℃ when the juice pH value mantained 3.8, the mathematical model was estabilished between factors and result.Enzymatic processing could increase the rate of pumpkin juice.
出处
《西北大学学报（自然科学版）》
CAS
CSCD
北大核心
2000年第3期244-246,共3页
Journal of Northwest University（Natural Science Edition）
关键词
南瓜
酶处理
酶法
果汁
工艺
pumpkin
enzymatic treatment
juice expressing
