中国食品添加剂Issue(5)：159-165,7.
葡萄糖氧化酶在百香果浑浊果汁储藏中的应用
The effects of glucose oxidase in passiflora edulis storage
摘要
Abstract
Glucose oxidase was mixed with Passiflora Edulis juice to study its effects on browning. Three single factors; the of glucose oxidase, the response time and the response temperature of glucose oxidase were selected. The orthogonal experiments showed that the influence factor order on browning degrees, BI value was; the response temperature, response time and concentration. The optimum conditions were: the concentration of glucose oxidase 30ppm, the response time 15 minute and the response temperature 30t.关键词
百香果/浑浊果汁/葡萄糖氧化酶/储藏/应用Key words
passiflora edulis/ turbidity juice/ glucose oxidase/ store/ application分类
轻工纺织引用本文复制引用
周晶晶,何仁,连志超,胡立平,韦建芳..葡萄糖氧化酶在百香果浑浊果汁储藏中的应用[J].中国食品添加剂,2012,(5):159-165,7.基金项目
国家星火计划项目"NFC百香果浊汁产业化开发"(2008GA790014). （2008GA790014）
