食品科学 ›› 2003, Vol. 24 ›› Issue (6): 62-65.
• 工艺技术 • 上一篇 下一篇
张振华, 葛毅强, 倪元颖, 闫红, 蔡同一
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ZHANG Zhen-Hua, GE Yi-Qiang, NI Yuan-Ying, YAN Hong, CAI Tong-Yi
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摘要: 本实验采用瑞士Unipektin公司生产的芳香物回收设备,利用NoVoferm12酶制剂研究了浓缩葡萄汁芳香物回收工艺中酶解增香调控的应用前景。气相色谱分析结果表明:酶解处理葡萄汁芳香物回收液中葡萄典型芳香物质总的含量比未酶解处理葡萄汁芳香物回收液增长了3021.4μg/L,葡萄典型芳香物质总含量的浓缩倍数增长了116.5%;酶解处理对葡萄汁芳香物质回收工艺具有明显的增香调控作用。
关键词: 葡萄汁, 芳香物回收, 增香
Abstract: The study on the application of enzymolysis aroma-enhancing technology of aroma recovery in processing was carriedout.GC analysis indicated that the content of typical aromatic compound increased by enzymolysis treatment. Enzymolysistreatment showed notably aroma-enhancing effect for aroma recovery techniques of grape juice.
Key words: grape juice, aroma-enhancing, aroma recovery
张振华, 葛毅强, 倪元颖, 闫红, 蔡同一. 葡萄汁芳香物回收工艺中酶解增香调控的研究[J]. 食品科学, 2003, 24(6): 62-65.
ZHANG Zhen-Hua, GE Yi-Qiang, NI Yuan-Ying, YAN Hong, CAI Tong-Yi. [J]. FOOD SCIENCE, 2003, 24(6): 62-65.
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