| 酶法澄清苹果汁加工工艺的研究 |
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| 引用本文： | 许英一. 酶法澄清苹果汁加工工艺的研究[J]. 农产品加工．学刊, 2008, 0(7) |
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| 作者姓名： | 许英一 |
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| 作者单位： | 齐齐哈尔大学黑龙江省普通高校农产品加工重点实验室,黑龙江齐齐哈尔,161006 |
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| 摘 要： | 对果胶酶法澄清苹果汁的工艺条件进行了研究。分别考察了果胶酶添加量、温度、时间等因素对果胶酶澄清效果的影响,得出果胶酶澄清的最佳工艺条件为:果胶酶加入量为0.15%,温度为50℃,静置为3h。
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| 关 键 词： | 苹果汁 果胶酶 澄清 |
Study on Technology of Apple Juice by Pectinase Clarification |
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| Xu Yingyi. Study on Technology of Apple Juice by Pectinase Clarification[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(7) |
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| Authors: | Xu Yingyi |
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| Abstract: | The process conditions of apple juice clarification treated with the pectinase were studied in this paper. The results showed that the optimum clarification conditions were amount of pectinase 0.15%,temperature 50 ℃ and the time 3 h. |
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| Keywords: | apple juice pectinase clarification |
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