CAJ | 학술논문

酶制剂在加工果蔬浓缩清汁方面起着重要的作用，酶制剂的功能影响着果蔬汁质量的好坏，现对为士果胶酶在线生产砀山酥梨清汁的研究，说明该种酶制剂结合其他工艺条件表现出来的功能，结果表明，可以提高产品色值稳定性，提高生产过程超滤通量，降低产品浊度。
매제제재가공과소농축청즙방면기착중요적작용，매제제적공능영향착과소즙질량적호배，현대위사과효매재선생산탕산소리청즙적연구，설명해충매제제결합기타공예조건표현출래적공능，결과표명，가이제고산품색치은정성，제고생산과정초려통량，강저산품탁도。
Enzyme preparation in the processing of fruit juice concentration plays an important role. The function of the enzyme preparation influences the quality of fruit juice. This paper aimed to discuss the function of weise pectinase based on the research of that in the production process of Dangshan pear concentrated juice. The results showed that it improves product color stability and ultrafiltration flux, and reducse turbidity.