摘要
应用果胶酶对桑椹果汁澄清的单因素试验结果表明,果胶酶的最小剂量为1.5ml/L、温度为40～60℃、pH为3～4。用此工艺条件澄清的桑椹果汁透光率在95%以上,可溶性固形物含量基本不变。
The individual factor of mulberry fruit juice clarification by pectinase was studied.The results showed that the minimum dosage of pectinase was 1.5ml/L and pH 3～4 at 40℃～60℃.The transmittance of clarified mulberry fruit juice treated was over 95%and the soluble solid content did not mainly change.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第3期86-88,共3页
Food Science
