| 果胶酶在制备澄清型香蕉汁中的工艺研究 |
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| 引用本文： | 楼徐杰,何梅玲,徐琳琳,赵璐,任山章. 果胶酶在制备澄清型香蕉汁中的工艺研究[J]. 农产品加工．学刊, 2012, 0(5): 20-21 |
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| 作者姓名： | 楼徐杰 何梅玲 徐琳琳 赵璐 任山章 |
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| 作者单位： | 杭州师范大学生命与环境科学学院,浙江杭州,310036 |
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| 基金项目： | 浙江省高等教育学会研究项目，杭州师范大学开放试验室项目，“本科教学创一流工程”建设项目 |
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| 摘 要： | 澄清型香蕉汁的制备中,果胶酶应用的工艺条件对产品的品质有很大影响。分别考察了果胶酶的添加量、温度、反应时间等因素对香蕉汁澄清度的影响,并通过正交试验发现,反应温度55℃,反应时间为150 min,果胶酶质量浓度为0.09 g/L,果汁的透光率最大为76.74%。
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| 关 键 词： | 果胶酶 香蕉 澄清 正交试验 |
Application of Pectinase Clarification in Banana Juice |
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| LOU Xu-jie , HE Mei-ling , XU Ling-ling , ZHAO Lu , REN Shan-zhang. Application of Pectinase Clarification in Banana Juice[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(5): 20-21 |
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| Authors: | LOU Xu-jie HE Mei-ling XU Ling-ling ZHAO Lu REN Shan-zhang |
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| Affiliation: | 2(Collegeof Lifeand Environment Sciences,Hangzhou Normal University,Hangzhou,Zhejiang 310036,China) |
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| Abstract: | The effect on banana juice clarification is studied by using pectinase.Separ-ately is studied the influence factors of banana juice clarification such as pectinase add volume,temperature and so on.The results indicate that the juice is treated at 55 ℃ for 150 min,in the condition of 0.04% pectinase usage,the transmittance of juice is 76.74%. |
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| Keywords: | pectinase banana clarification orthogonal experiment |
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