食品科学 ›› 2002, Vol. 23 ›› Issue (3): 86-88.

• 工艺技术 • 上一篇    下一篇

果胶酶对桑椹果汁澄清效果的研究

 王鸿飞, 李和生, 庄荣玉   

  1. 宁波大学食品科学与工程系
  • 出版日期:2002-03-15 发布日期:2012-02-13

Clarification Effects of Pectinase on Mulberry Fruit Juice

 WANG  Hong-Fei, LI  He-Sheng, ZHUANG  Rong-Yu   

  • Online:2002-03-15 Published:2012-02-13

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。

关键词: 桑椹, 果胶酶, 澄清, 调配

Abstract: 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.

Key words: Mulberry , Pectinase , Clarification , Compound