热带作物学报2011，Vol.32Issue(4)：756-760,5.
金柑果汁加工中的酶解工艺研究
Enzymolysis Technology in the Processing of Kumquat Juice
摘要
Abstract
Enzymolysis technology in the processing of kumquat juice was studied through single factor and orthogonal experiments. The results showed that the kumquat juice yield could reach 83.2% when using 0.04% of pectinase at 40 ℃ and pH 4.0 for 4 h.. The order of affecting factors from the great to the small was pectinase dosage, enzymolysis temperature, action time and pH.关键词
金柑；果汁加工；酶解工艺；果胶酶；出汁率Key words
Kumquat/Juice processing/Enzymolysis technology/Pectinase/Juice yield分类
轻工纺织引用本文复制引用
陈艺晖,林河通,赵峰,郑俊峰,苏健涵..金柑果汁加工中的酶解工艺研究[J].热带作物学报,2011,32(4):756-760,5.基金项目
福建省教育厅科技项目(No.JB06117)、福建省高等学校新世纪优秀人才支持计划[No.闽教科(2007)20号]资助. （No.JB06117）
