摘要
酶是生物催化剂,它在果汁加工中的应用日益广泛。综合介绍酶提高果汁出汁率、澄清度、抑制果汁褐变、果汁脱苦、增香方面的应用进展。
Enzyme, biological catalyst, is increasingly used in the processing of fruit juice. It is described that the applied investigation development of enzyme for improving juice yield,clarifying, controlling syrup browning, debittering and enhancing aroma.
出处
《食品研究与开发》
CAS
北大核心
2008年第12期148-151,共4页
Food Research and Development
基金
广东省科技攻关项目(2006B13001004)
关键词
酶
果汁
应用研究
enzyme
fruit juice
applied investigation
