| 酶工艺提高酸枣汁可溶性固形物溶出率的研究 |
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| 引用本文： | 张明春,韩克勤,王鑫. 酶工艺提高酸枣汁可溶性固形物溶出率的研究[J]. 天津农业科学, 2009, 15(3): 69-70. DOI: 10.3969/j.issn.1006-6500.2009.03.023 |
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| 作者姓名： | 张明春 韩克勤 王鑫 |
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| 作者单位： | 天津商业大学,生物技术与食品科学学院,天津市食品生物技术重点实验室,天津,300314 |
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| 基金项目： | 天津市科委科技支撑计划项目 |
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| 摘 要： | 应用纤维素酶新工艺制备酸枣汁,正交试验优化出酶解酸枣工艺条件:pH值5.0,温度55℃,纤维素酶2000U/g,酶解12h。与传统工艺相比,酶法新工艺提高了酸枣汁可溶性固形物溶出率23个百分点。
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| 关 键 词： | 酸枣 纤维素酶 溶出率 |
Increasing Dissolution Rate of Wild Jujube Juice by New Technology with Cellulase |
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| ZHANG Ming-chun,HAN Ke-qin,WANG Xin. Increasing Dissolution Rate of Wild Jujube Juice by New Technology with Cellulase[J]. Tianjin Agricultural Sciences, 2009, 15(3): 69-70. DOI: 10.3969/j.issn.1006-6500.2009.03.023 |
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| Authors: | ZHANG Ming-chun HAN Ke-qin WANG Xin |
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| Affiliation: | (Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) |
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| Abstract: | The preparation of wild jujube juice by new technology with cellulase was studied. The results showed that the optimum prep- aration conditions was pH 5.0, 55℃, cellulase 2 000 U/g, 12 h of enzymolysis time. The dissolution rate of wild jujube juice by new technology with cellulase increased 23 percentages than that of the traditional technology. |
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| Keywords: | wild jujube cellulase dissolution rate |
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