摘要
研究了采用果胶酶HC澄清猕猴桃果汁时的工艺条件和在猕猴桃果浆榨汁中的应用 ,并通过实验得出结论 :澄清时 ,酶HC加量 4 0mg/L ,pH3～ 4 ,温度 4 0～ 5 0℃ ,处理 15 0min ,用此处理工艺所得猕猴桃汁的Vc损失较小 ,透光率较高 ,果胶基本分解完全 ;在果浆榨汁中 ,也只需采用相同的用量就能使果汁的粘度下降71% ,出汁率提高 10 %以上 ,而营养物质基本无损耗。
The effect on kiwi fruit juice clarification and juice expressing was studied by using pectinase HC.The results indicated that the enzyme HC was excellent,when using it clarify the juice,the dose of which was 40 mg/L,the juice was treated at pH3～4,40～50℃ for 150 minutes.At these conditions,the loss of Vc was less,the transmittance of juice was higher,the pectin was decomposed completely;When using the same dosage to KiWi fruit jam,the viscosity decreased 71%,the efficiency of juice expressing increased over 10%,but the loss of the nutriment was less.
出处
《酿酒》
CAS
北大核心
2002年第6期71-73,共3页
Liquor Making
关键词
果胶酶
猕猴桃果汁
澄清
出汁率
kiwi fruit
pectinase
clarification
the efficiency of juice expressing
