现代食品科技2011，Vol.27Issue(8)：942-945,4.
果胶酶对姜汁澄清作用的研究
Clarification Effect of Pectinase on Ginger Juice
刘荔琛 1卢顺舵 2吴端楷 3吴惠玲 3周朝晖 3林日高 4陈永泉4
作者信息
- 1. 广东省食品行业协会,广东广州510075
- 2. 广州华宝香精香料有限公司,广东广州510730
- 3. 广东珠江桥生物科教股份有限公司,广东广州510100
- 4. 华南农业大学食品学院,广东广州510642
- 折叠
摘要
Abstract
The processing conditions of ginger juice clarification using pectinase were studied, including pectinase dosage, enzymolysis time, enzymolysis temperature and pH. The single-factor test showed that the optimal pectinase dosage, enzymolysis time, enzymolysis temperature and pH for the clarification of ginger juice were 0.01%, 1 h, 55 ℃ and 4.0, respectively. Base on the results of single-factor test, an orthogonal test were carried out and the optimal conditions were as follows: pectinase dosage 0.005%, enzymolysis temperature 55 'C, pH value 4.0, and time 1 h.关键词
姜汁/果胶酶/澄清Key words
ginger juice/pectinase/clarification引用本文复制引用
刘荔琛,卢顺舵,吴端楷,吴惠玲,周朝晖,林日高,陈永泉..果胶酶对姜汁澄清作用的研究[J].现代食品科技,2011,27(8):942-945,4.
