【摘要】 通过单因素和正交试验对金柑果汁加工中的酶解工艺进行了研究。结果表明:当pH值为4.0,果胶酶用量为0.04%,酶解温度40℃,酶解时间4 h,在此条件下金柑出汁率高达83.2%,酶解工艺影响因素从大到小依次为:果胶酶用量、酶解温度、酶解时间、pH值。更多还原

【Abstract】 Enzymolysis technology in the processing of kumquat juice was studied through single factor and orthogonal experiments.The results showed that the kumquat juice yield could reach 83.2% when using 0.04% of pectinase at 40 ℃ and pH 4.0 for 4 h..The order of affecting factors from the great to the small was pectinase dosage,enzymolysis temperature,action time and pH.更多还原