摘要
测定了桑葚中果胶含量,测定结果为0.36%;利用正交试验确定制汁过程中的用酶量、pH值、温度和时间4个工艺参数的最佳水平。结果表明,最佳的工艺参数为用酶量0.04%,pH值3.5,温度45℃,时间3 h。利用最佳工艺参数制取桑葚汁,使出汁率提高17.2%。
The pectin in mulberry is determined,the measurement result is 0.36%;the best values of the amount of pectic enzyme added,pH,temperature and time in the mulberry juice process are determined by orthogonal test.The results show that the best process parameters are add concentration of enzyme 0.04%,pH 3.5,temperature 45 ℃,the processing time 3 h. Preparation mulberry juice by the best process parameters can make the juice yield increase 17.2%.
出处
《农产品加工（下）》
2012年第4期18-20,共3页
Farm Products Processing
基金
山西省科技攻关项目(20090321097)
山西省高等学校高新技术产业化项目(20080005)
关键词
桑葚汁
果胶酶
工艺参数
mulberry juice
pectic enzyme
process parameters
