| 酶法高透光率青梅汁生产工艺的研究 |
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| 引用本文： | 孟鹏,郑宝东.酶法高透光率青梅汁生产工艺的研究[J].农产品加工．学刊,2006(4):43-45. |
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| 作者姓名： | 孟鹏 郑宝东 |
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| 作者单位： | 1. 福建省中心检验所,国家加工食品质量监督检验中心,福州,350002
2. 福建农林大学食品科技研究所,福州,350002 |
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| 摘 要： | 以永泰青梅为原料,以制取高透光率青梅汁为目标,采用正交试验方法研究了酶加入量、酶解时间和酶解温度对青梅汁黏度和透光率的影响。结果表明,果胶酶酶解青梅浆的最佳工艺条件是:酶用量0.05%,酶解温度45℃,酶解时间1.5h,其中果胶酶用量是影响青梅汁透光率的主要因素。
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| 关 键 词： | 果胶酶 青梅汁 高透光率 |
| 文章编号： | 1671-9646（2006）04-0043-03 |
| 收稿时间： | 2006-03-10 |
| 修稿时间： | 2006年3月10日 |
Study on the Manufacturing Procedure of High Transparency Prunusmume Juice by Using Enzyme |
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| Meng Peng,Zheng Baodong.Study on the Manufacturing Procedure of High Transparency Prunusmume Juice by Using Enzyme[J].Nongchanpin Jlagong.Xuekan,2006(4):43-45. |
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| Authors: | Meng Peng Zheng Baodong |
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| Abstract: | For making high transparency porunusmume juice from prunusmume produced in Yongtai. Orthogonal was designed to study the effects of quantity,reaction temperature and time of pectinase on viscosity and transparency of Prunus mume juice in this paper. The results showed that the optimal enzymolysis conditions were 0.05% pectinase at 45 ℃,90 min,and the quantity of pectinase was the main factor. |
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| Keywords: | pectinase prunusmume juice high transparency |
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