| 海红果汁酶解工艺的研究 |
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| 引用本文： | 王玮,张曦,赵丽芹.海红果汁酶解工艺的研究[J].内蒙古农业科技,2011(3):71-72. |
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| 作者姓名： | 王玮 张曦 赵丽芹 |
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| 作者单位： | 内蒙古农业大学,内蒙古呼和浩特,010018 |
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| 摘 要： | 研究了用果胶酶提高海红果出汁率的方法。通过单因素与正交试验分析了酶添加量、酶解温度和酶解时间对海红果出汁率的影响，试验结果为：最佳醇解工艺条件：果胶酶用量0．06％，酶解温度50℃，酶解时间2h。
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| 关 键 词： | 海红果 果胶酶 出汁率 果汁 |
The Enzymolysis Technology of Malus Prunifolia Borkh Juice |
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| Institution: | WANG Wei(Inner Mongolia Agricultural University,Hohhot 010018,China) |
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| Abstract: | The processing of Haihong fruit juice yield with pectinase was studied.Single factor and orthogonal test are de-signed to study the effects of quantity,reaction temperature and time of pectinase on clarification of Haihong fruit juice.The result showed that the best technique parameters were pectinase usage of 0.06%,temperature of 50℃,time of 2h. |
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| Keywords: | Haihong fruit Pectinase Juice extracting rate Fruit juice |
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