摘要
介绍了酶制剂在果蔬汁饮料加工中的应用概况及影响酶制剂作用的因素。通过与传统方法的比较 ,肯定了酶法的优越性 。
A survey of the application of enzymes to the processing of fruit and vegetable juices is introduced, and the factors influencing the function of enzymes discussed. The advantages of the enzymatic technology are confirmed by comparing it with traditional methods. Finally, the prospects for the technology are forecasted.
出处
《饮料工业》
2001年第3期1-4,8,共5页
Beverage Industry
关键词
酶制剂
果蔬汁饮料加工
发展前景
应用
enzyme
the processing of fruit and vegetable juices
prospect
