【摘要】 冷冻黑莓经解冻、蒸汽热烫及破碎后,采用果胶酶处理果浆,显著提高了黑莓混汁的出汁率,并且提高了黑莓汁的悬浮稳定性。通过单因素和正交试验确定了果胶酶加工黑莓混汁的最佳工艺条件:酶解温度45℃,果胶酶添加量为0.007%,酶解时间90min。更多还原

【Abstract】 Thawed frozen blackberry was treated with steam blanching and then smashed into slurry. Use pectolytic enzymes liquefaction method improved the juice yield significantly as well as the color and cloud stability of blackberry cloudy juice. With the aid of single factor experiments and orthogonal experiments,the optimal technology of enzyme treatment was: temperature 45℃, dosage of PU 0.007% weight of blackberry slurry and time 90min.更多还原