【摘要】 研究了用复合果胶酶研制番荔枝果汁的加工工艺,确定了最佳技术参数,同时探讨了不同澄清剂对番荔枝果汁的澄清工艺。结果表明,复合酶法制取番荔枝果汁的最佳工艺参数为,复合酶剂量在100g果浆(果泥加水3.5倍)中加2.5ml复合酶溶液(1g/100ml),pH3.5,温度45℃,酶解6h。并采用复合酶澄清果汁,每100g果汁中加1.5～2.0ml的复合酶溶液(1g/100ml),果汁的透光率98%。更多还原

【Abstract】 The processing of Custard Apple juice with compound pectinase was studied. The result showed that the techniqueparameters were that,compound pectinase(1g/100ml) 2.5ml,pH3.5,temperature 45℃,and hydrolysis 6h.And the clarificationmethod was discussed.更多还原