| 酶法液化果蔬制汁的酶效应 |
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| 引用本文： | 牟增荣,李朝旭.酶法液化果蔬制汁的酶效应[J].河北农业大学学报,1996,19(1):55-58. |
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| 作者姓名： | 牟增荣 李朝旭 |
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| 作者单位： | 河北农业大学食品系 |
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| 摘 要： | 本试验结果表明：利用酶法液化果蔬制汁，对提高水果蔬菜的出汁率、过滤速度以及果汁的澄清速度均表现良好的酶效应。其酶效应与加酶量、液化时间、液化温度等工艺条件有关，同时也与果蔬的种类密切相关
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| 关 键 词： | 酶法液化 果蔬汁 酶效应 |
Pectinase's Effect in Processing of Fruit Juice and Vegetable Juice by Liquefaction |
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| Mu Zengrong, Li Zhaoxu, Qin Jianpu,An Ping,Liu Shixiong.Pectinase''''s Effect in Processing of Fruit Juice and Vegetable Juice by Liquefaction[J].Journal of Agricultural University of Hebei,1996,19(1):55-58. |
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| Authors: | Mu Zengrong Li Zhaoxu Qin Jianpu An Ping Liu Shixiong |
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| Abstract: | The experiment indicated that,processing juice of fruit and vegetable by enzymeLiquefaction had a favourable effect on the increase in juice ratio of fruit and vegetable,filtrating velocity and juice clearing degree. And the effect was influenced by processing conditions such as pectinase's applied amount.acting temperature and time atc,also by species of fruit and vegetable. |
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| Keywords: | enzyme-Liquefaction fruit and vegetable effect of enzyme |
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