摘要
分析了毛樱桃的营养成分 ,研究了果胶酶 ROHAPECT D5 S对毛樱桃的出汁率、粘度、澄清度的影响。结果表明 ,毛樱桃营养丰富 ,矿物质和维生素等含量较高 ;复合果胶酶处理对出汁率的影响显著 ,酶的浓度为 6 %、处理温度为 4 5℃、处理时间为 6 0 min时出汁率最高 ,达到 72 .8% ,提高了 11.6 % ;并且酶的浓度能极大地降低果汁的粘度 ,使果汁澄清度加大 ,差异显著 ;同时优选出毛樱桃汁碳酸饮料的最佳配方。
This paper analyses the nourishment components of Purnus Tomentosa Thunb, and effect of pectinase Rohanpect D5S on Prunus Tomentosa Thunb's juice yield, viscosity, clarificaiton. The results show that, Prunus Tomentosa Thunb is rich in mineral materials and vitamins. Production by using compound pectinase has significant effect on juice yield. The highest rate is 72.8% in the condition of 6% enzyme in concentration, 45℃ in processing temperature and 60 minutes in processing time, which is 11.6% higher than that of comparison group. The enzyme concentration can greatly decrease juice stickiness, and increase clarificaiton. The paper also puts forward the optimal formula of Prunus Tomentosa Thunb juice carbonic acid drink.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2003年第4期226-229,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
毛樱桃汁
碳酸饮料
出汁率
粘度
配方
Prunus Tomentosa Thunb Juice
carbonic acid drink
juice yield
viscosity
formula
