| 复合酶对沙棘果汁出汁率的影响 |
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| 引用本文： | 李长春,王捷,张久红,马兴. 复合酶对沙棘果汁出汁率的影响[J]. 国际沙棘研究与开发, 2006, 4(4): 8-11,16 |
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| 作者姓名： | 李长春 王捷 张久红 马兴 |
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| 作者单位： | 内蒙古宇航人高技术产业有限责任公司,内蒙古 |
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| 摘 要： | 本文介绍了一种新型的沙棘果汁出汁技术。酶制剂在沙棘果汁出汁率的作用效果及其加工工艺。该工艺采用加入一定量的酶制剂(含果胶酶),它是在沙棘果经过压榨后对果汁组织细胞壁以及蛋白质大分子链进行有效控制的破坏和降解,能提高果汁出汁率。
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| 关 键 词： | 沙棘果汁 酶制剂 出汁率 澄清 |
| 文章编号： | 1672-4683（2006）04-0008-04 |
| 收稿时间： | 2006-05-15 |
| 修稿时间： | 2006-05-15 |
The Influnce of Seabuckthorn Juice Output Quantity from the Compound Enzymes |
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| Li Chang chun,Wang Jie,Zhang Jiuhong,Ma Xing. The Influnce of Seabuckthorn Juice Output Quantity from the Compound Enzymes[J]. , 2006, 4(4): 8-11,16 |
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| Authors: | Li Chang chun Wang Jie Zhang Jiuhong Ma Xing |
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| Affiliation: | Inner Mogolia Yuhangren Hi-hech Industrial Co. , Ltd. |
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| Abstract: | This article introduced one kind of new seabuckthorn fruit juice leaves the juice technology: The enzyme preparation leaves the juice rate function effect and its the processing craft in the seabuckthorn fruit juice. This craft uses joins the ration the enzyme preparation(to contain pectolase), It is carries on in the seabuckthorn fruit after squeezing to the fruit juice organization cell wall as well as the protein macro-molecule chain has the control the destruction and the degeneration,Can while enhance the fruit juice to leave juice rate,Improvement product luster and quality. |
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| Keywords: | Hippophae juice enzyme juice yield clarification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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