【摘要】 研究了果胶酶 ROHAMENT MA PLUS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的粘度 ,使果汁的澄清度加大 ,对冷冻和加热的稳定性加强 .该酶适合用作猕猴桃汁的加工 ,对猕猴桃浆的最佳应用条件为每 10 0 g果浆需7.5× 10 5PGU和 4 5℃下 10 0 min.更多还原

【Abstract】 Studied the effect of pectolytic enzyme ROHAMENT MA PLUS on viscosity, automatic drops yield and clarity of clarified kiwifruit juice by the orthogonal design test The results showed that the enzyme effectively decreased viscosity of kiwifruit juice, hydrolysed pectin and increased automatic drops yield from pulp The clarity and stability on heating and cooling of the juice were improved by treatment of the enzyme The best treatment was got in 750 000 PGU per 100 g pulp (equal to 150 g dry enzyme/1 t pulp) at 45 ℃ for 100 min更多还原