| 果胶酶对香蕉汁澄清的工艺研究 |
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| 引用本文： | 闫莹,梁艳晖.果胶酶对香蕉汁澄清的工艺研究[J].农产品加工．学刊,2007(1):59-63. |
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| 作者姓名： | 闫莹 梁艳晖 |
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| 作者单位： | 长江大学,生命科学学院,湖北,荆州,434025 |
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| 摘 要： | 研究了果胶酶对香蕉汁的工艺澄清条件,结果表明,采用果胶酶对香蕉汁进行澄清处理,果胶酶添加量为0.03%,在pH值为3.5,温度为45℃,处理60min,果汁的透光率大于97%。果胶酶能有效地去除香蕉汁中的果胶物质。
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| 关 键 词： | 香蕉 果胶酶 澄清 出汁率 |
| 文章编号： | 1671-9646（2007）01-0059-05 |
| 收稿时间： | 2006-10-31 |
| 修稿时间： | 2006年10月31 |
Effects of Pectinase on Clarification of Banana Juice |
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| Yan Ying,Liang Yanhui.Effects of Pectinase on Clarification of Banana Juice[J].Nongchanpin Jlagong.Xuekan,2007(1):59-63. |
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| Authors: | Yan Ying Liang Yanhui |
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| Abstract: | The effect on banana juice clarification was studied by using pectinase,the results indicated that the juice was treated at pH 3.5,45℃ for 6 minutes,in the condition of 0.03% enzyme in concentration,the transmittance of juice was over 97% and the emzyme was effective for the removal of patulin from banana juice. |
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| Keywords: | banana pectinase clarification juice yield |
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