摘要
利用果胶甲酯酶对果胶具有去甲酯化作用的原理,选用萝卜为泡菜原料,在一定钙盐存在的条件下,探讨果胶甲酯酶处理的最佳条件。结果表明,果胶甲酯酶处理泡菜原料,在一定钙盐存在的条件下,萝卜泡菜的脆度得到了很大提高,且萝卜泡菜保脆的最佳果胶甲酯酶作用条件为:酶添加量0.9mL酶液/dL水(萝卜100g)、pH值4.5、温度45℃。
Using the principals about the nor-esterification of pectin methyl esterase, the optimum condition about pectin methyl esterase reaction was suggested. The result indicates that in the presence of calcium salts, the crispness of turnip pickle was largely improved. The optimum condition of pectin methyl esterase reaction is enzyme concentration 0. 9 mL , pH4.5,temperature 45 ℃.
出处
《中国调味品》
CAS
北大核心
2008年第6期44-46,53,共4页
China Condiment
关键词
泡菜
果胶甲酯酶
保脆
pickle
pectin methyl esterase
keep crisp
