食品工业科技2011，Vol.32Issue(2)：227-229,3.
梨果汁加工中酶解工艺的研究
Study on enzymolysis technology of pear juice processing
摘要
Abstract
The study focused on the enzymolysis processing technique conditions in the juice of pear in cold area.Through the insertion of single- factor experiment, the amount of pectinase adding, enzymolysis time, the temperature of enzymolysis to impact the quality of pear juice was studied.By orthogonal experiments, the best condition of enzymolysis processing technology was defined.The results showed that best condition of enzymolysis processing was temperature 50℃, pectinase adding 3g/kg and time 2h.关键词
果胶酶/酶解/工艺条件分类
轻工纺织引用本文复制引用
邵勤,于泽源,李兴国..梨果汁加工中酶解工艺的研究[J].食品工业科技,2011,32(2):227-229,3.基金项目
黑龙江省"十一五"科技攻关资助项目(GB06B112-4). （GB06B112-4）
