摘要
本试验对山萸肉澄清汁的澄清工艺进行了研究，结果表明，山萸肉澄清汁最佳澄清工艺条件为：０，１０％果胶酶液化山萸肉所得浸提汁应直接于４５℃下保温澄清４ｈ；水直接浸提山萸肉所得浸提汁应添加０．０４％果胶酶于４５℃下保温澄清６ｈ。
In this paper,the clarifying technology of clarifying juice of cornus officinalis was studied.The results of the optimum parameters parameters of clarifying technology of the clarifying juice of cornusofficinalis show that,extracting juice from 0.10%pectinase liquidizing cornus officinalis bysoaking should be kept stationary state under the temperature 45℃for 4 hours;the extractingjuice directly from cornus officinalis by soaking should be kept stationary state under temperature45℃for 6 hours after adding 0.04% pectinase.
出处
《北京农学院学报》
1998年第2期55-60,共6页
Journal of Beijing University of Agriculture
关键词
山萸肉
浸提汁
澄清汁
澄清
加工
Cornus officinalis,extracting juice,clarifying juice,clarify
