摘要: 研究了果胶酶ROHAPECT D5S对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。结果表明,此酶可以极大地改进猕猴桃果浆的出汁率和降低果汁 粘度,使果汁的澄清度加大,对冷冻和加热的稳定性加强。适合用作猕猴桃汁的加工,对猕猴桃浆的最佳应用条件为3PA/100g果浆(相当于干酶60g/1000kg果浆),45℃下60min。
刘东红, 曾超, 王衍彬, 叶兴乾. 果胶酶ROHAPECT D5S对猕猴桃取汁和澄清的影响[J]. 食品科学, 2001, 22(3): 44-46.
LIU Dong-Hong, ZENG Chao, WANG Yan-Bin, YE Xing-Qian. Effect of pectinase ROHAPECT D5S on Extracting and clarifying of kiwifruit Juice[J]. FOOD SCIENCE, 2001, 22(3): 44-46.