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果胶酶在猕猴桃果汁澄清中的应用研究
Study on the Application of Pectinase toKiwifruit Juice Clarification
【摘要】 应用果胶酶澄清猕猴桃果汁的试验结果表明，果胶酶使用的最小剂量为９０μＬ／Ｌ，最适ｐＨ为３～３．５，最适温度为４０～５０℃；用此澄清工艺条件所得猕猴桃清汁的透光率可达９６％，营养成分损失较小。
【Abstract】 The single factor of kiwifruit juice clarification by pectinase was studied.The results showed that the minimum dosage of pectinase was 90 L/L and pH 3￣3.5 at 40￣50.The transmittance of clarified kiwifruit juice treated was over 96 % and nutrients were not destroyed.
【基金】 陕西省“九五”攻关项目
- 【文献出处】 西北农业大学学报 ,THE JOURNAL OF NORTHWEST AGRICULTURAL UNIVERSITY , 编辑部邮箱 ,1999年03期
- 【分类号】TS255.36,TS255.36
- 【被引频次】72
- 【下载频次】775