| 山萸肉澄清汁澄清工艺研究 |
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| 引用本文： | 张德权,艾启俊.山萸肉澄清汁澄清工艺研究[J].北京农学院学报,1998,13(2):55-60. |
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| 作者姓名： | 张德权 艾启俊 |
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| 作者单位： | [1]中国农业大学 [2]北京农学院食品科学系 |
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| 摘 要： | 本试验对山萸肉澄清汁的澄清工艺进行了研究，结果表明，山萸肉澄清汁最佳澄清工艺条件为：０，１０％果胶酶液化山萸肉所得浸提汁应直接于４５℃下保温澄清４ｈ；水直接浸提山萸肉所得浸提汁应添加０．０４％果胶酶于４５℃下保温澄清６ｈ。
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| 关 键 词： | 山萸肉，浸提汁，澄清汁，澄清 |
Study on the Clarifying Technology of ClarifyingJuice Cornus Officinalis |
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| Zhang Dequan.Study on the Clarifying Technology of ClarifyingJuice Cornus Officinalis[J].Journal of Beijing Agricultural College,1998,13(2):55-60. |
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| Authors: | Zhang Dequan |
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| Abstract: | In this paper,the clarifying technology of clarifying juice of cornus officinalis was studied.The results of the optimum parameters parameters of clarifying technology of the clarifying juice of cornusofficinalis show that,extracting juice from 0.10%pectinase liquidizing cornus officinalis bysoaking should be kept stationary state under the temperature 45℃for 4 hours;the extractingjuice directly from cornus officinalis by soaking should be kept stationary state under temperature45℃for 6 hours after adding 0.04% pectinase. |
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| Keywords: | Cornus officinalis extracting juice clarifying juice clarify |
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