食品工业科技2012，Vol.33Issue(17)：190-193,4.
正交实验优化酸樱桃果汁酶解工艺研究
Study on optimization of enzymatic hydrolysis of sour cherry juice by orthogonal test
摘要
Abstract
With sour cherry as the raw material on optimization of enzymatic hydrolysis by single-factor test and orthogonal test was made. Results showed that the optimum conditions were pectinase dosage 1.6mL/kg, hydrolysis time 3.5h and hydrolysis temperature 55℃.Under these conditions,the juice yield was 87.17% and that turbidity was 1.25NTU.The main factor that influenced the juice processing in the order of hydrolysis temperature, pectinase dosage and hydrolysis time.关键词
果胶酶/酸樱桃/果汁/加工/正交实验Key words
pectinase sour cherry/juice processing orthogonal test分类
轻工纺织引用本文复制引用
张圆圆,王宝刚,冯晓元,纪淑娟,李文生,张开春..正交实验优化酸樱桃果汁酶解工艺研究[J].食品工业科技,2012,33(17):190-193,4.基金项目
北京市农林科学院科技创新能力建设专项 （）
公益性行业（农业）科研专项经费资助（200903019）. （）
