食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
55-57
,共3页
低温果胶酶%香蕉汁%澄清
低溫果膠酶%香蕉汁%澄清
저온과효매%향초즙%징청
low temperature pectinase%banana juice%clarification
低温果胶酶具有作用温和、澄清效果好、用量少等特点,在果汁澄清中具有显著的作用效果,通过单因素和正交试验得到如下结论:最佳的工艺条件是低温果胶酶的用量为6 U/100 mL,作用时间60 min,温度为20℃,澄清度可以达到95.7%.
低溫果膠酶具有作用溫和、澄清效果好、用量少等特點,在果汁澄清中具有顯著的作用效果,通過單因素和正交試驗得到如下結論:最佳的工藝條件是低溫果膠酶的用量為6 U/100 mL,作用時間60 min,溫度為20℃,澄清度可以達到95.7%.
저온과효매구유작용온화、징청효과호、용량소등특점,재과즙징청중구유현저적작용효과,통과단인소화정교시험득도여하결론:최가적공예조건시저온과효매적용량위6 U/100 mL,작용시간60 min,온도위20℃,징청도가이체도95.7%.
Low temperature pectinase has the character of the mild,clarify the characteristics of good effect,less dosage.It had remarkable effect in fruit juice.In this paper,we got the following conclusion through single factor and orthogonal experiment:the optimum technological conditions were as follows,the dosage of the low temperature was 6 U/100 mL,the time was 60 min,the temperature was 20℃,the clarification of the banana juice can reach 95.7%.
