摘要
采用果胶酶、纤维素酶、中性蛋白酶等多种酶制剂对枣汁进行澄清处理,并采用正交实验研究了联合使用酶制剂对枣汁澄清度、稳定性与营养成分的影响。结果表明,用于澄清枣汁的最佳工艺为果胶酶2000u／100g;纤维素酶600u／100g;中性蛋白酶1000u／100g。与其他澄清方法相比,经酶处理过的枣汁的稳定性得到了提高,且可溶性固形物、总糖、总酸含量也明显提高。
The objective of this study was to the application of pectinases, celluase, neutral - protease, lysozyme in the clarification of the jujube juice , and the effect on the transmittance and nutritional composition. The result showed the conditions: pectinases 2000u/100g, celluase 600u/100g,neutral - protease 1000u/100g , lysozyme 600u/100g . Soluble solid, total sugar, total acid of jujube juice were significantly increased by the enzymatic treatments by comparing with other methods of the clarification
出处
《吉林工程技术师范学院学报》
2003年第3期25-29,共5页
Journal of Jilin Engineering Normal University
关键词
酶制剂
枣汁
澄清
<Keyword>composite enzyme
jujube juice
clarification
