摘要
草莓果浆经果胶酶和果胶甲酯酶处理后仍为假塑性液体,表现出明显的剪切变稀现象,但其黏度比对照组有明显提高,说明果胶酶处理能明显增大草莓浆黏度,防止因果浆汁液分离而影响产品质量。而且,先经果胶酶处理,再经果胶甲酯酶处理后的果浆黏度增加更显著。本研究为草莓果浆的深加工提供参考。
Strawberry pulp by pectinase and pectin methylesterase treatment still pseudoplastic liquids , exhibit shear thinning phenomenon, but its viscosity is significantly improved compared with the control group, pectinase treatment can significantly increasing the viscosity of strawberry pulp , prevent causal pulp juice separation affect product quality. Moreover , the first by pectinase treatment , by the treatment pectin methylesterase pulp viscosity increase more pronounced. This study provide theoretical guidance for the deep processing of the strawberry pulp.
出处
《食品研究与开发》
CAS
北大核心
2013年第24期45-47,共3页
Food Research and Development
关键词
果胶酶
果胶甲酯酶
草莓浆
流变性
pectinase
pectin methylesterase
strawberry pulp
rheology
