| 果胶酶澄清葡萄汁的工艺研究 |
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| 引用本文： | 姜守军,周广麒.果胶酶澄清葡萄汁的工艺研究[J].安徽农业科学,2007,35(4):1109-1110. |
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| 作者姓名： | 姜守军 周广麒 |
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| 作者单位： | 大连轻工业学院生物与食品工程学院,辽宁大连,116034 |
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| 摘 要： | 采用果胶酶BE 3-L进行葡萄汁澄清工艺试验.通过单因素与正交试验,研究酶添加量、酶解温度、酶解时间对葡萄汁澄清度的影响,结果表明,果胶酶制取澄清葡萄汁的最佳工艺为酶用量0.2ml/kg、酶解温度50℃、酶解时间60min,该条件下可得澄清透明的葡萄汁.
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| 关 键 词： | 果胶酶 葡萄汁 澄清 |
| 文章编号： | 0517-6611（2007）04-01109-02 |
| 修稿时间： | 2006-10-16 |
Study on Clarification of Grape Juice Using Pectinase |
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| JIANG Shou-jun et al.Study on Clarification of Grape Juice Using Pectinase[J].Journal of Anhui Agricultural Sciences,2007,35(4):1109-1110. |
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| Authors: | JIANG Shou-jun |
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| Abstract: | The pectinase BE3-L was applied to clarify grape juice.The enzyme hydrdysis concentration,temperature and time were optimized by orthogonal and single factor experiment.The result showed that the best technique parameters were addition of 0.2 ml/kg pectinase,temperature of 50 ℃,time of 60 min,and the grape juice was transparent and clean. |
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| Keywords: | Pectinase Grape juice Clarification |
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