摘要
用低温果浆酶处理黑莓浆液,探讨酶处理对黑莓出汁率、还原糖含量和色泽等的变化规律。在pH、酶作用时间、加酶量和反应温度单因素实验的基础上进行正交实验。结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。
Blackberry pectinase, was treated with low temperature and effects of pH, duration temperatures and enzyme dosage on extraction yield of juice from blackberry, reducing sugars and colour of blackberry juice were studied with orthogonal test design, When blackberry pulp treated with 0.2% low temperature pectinase, at 30℃, pH 3.5 for 1.5 h, the juice yield from blackberry was up to the highest.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第11期82-84,共3页
Science and Technology of Food Industry
基金
江苏省科技招标项目(ZB2003046)资助。
关键词
低温果浆酶
黑莓
出汁率
low temperature pectinase
blackberry
juice yield
