摘要
用果胶酶对桑椹果汁进行了澄清工艺的试验。结果表明 ,在果胶酶的最小用量为 0 15mL/L、温度 4 0～6 0℃、pH 3～ 4的工艺条件下澄清的桑椹果汁 ,透光率达 95 %以上 ,可溶性固形物含量基本不变。
The clarification technology of mulberry fruit juice by using pectinase was studied.The results showed that the minimum usage of pectinase was 0.15 mL/L and pH 3～4 at 40～60℃.The transmittance of clarified mulberry fruit juice was over 95% and the soluble solid content was changed little.
出处
《蚕业科学》
CAS
CSCD
2002年第2期138-140,共3页
ACTA SERICOLOGICA SINICA
基金
宁波大学校内基金课题 (编号 :G9862 0 1)
关键词
桑椹果汁
果胶酶
澄清工艺
Mulberry fruit juice Pectinase Clarification
