食品与机械2013，Vol.29Issue(1)：205-208,4.DOI:10.3969/j.issn.1003-5788.2013.01.053
复合酶处理对金童5号黄桃去皮效果的影响
Effect of composite enzyme treatment on peeling of jin tong 5 yellow peach
摘要
Abstract
Enzyme method was used in peel test on yellow peach(Jin tong 5). On the basis of single factor experiment, m (pectinase quality) : n (cellulose enzyme quality) = 1. 5 : 1 was prepared to compound enzyme, and with the time, temperature, enzymolysis liquid mass fraction and pH value as test factors, L16 (45) orthogonal table was chosen to optimize enzymatic peeling technology of yellow peach. The results showed that: the Yellow Peach in enzyme concentration 0. 55 g/L, pH value 3. 5, reaction temperature 45℃, and the Enzymolysis temperature 45 min were the best conditions to peel peach skin and the skin was peeled thoroughly, the shape was preserved well, and nutrient preserving rate reached more than 96%.关键词
黄桃/复合酶/去皮Key words
yellow peach/ composite enzyme/ peel引用本文复制引用
董明,王金祥,徐昊,王占地..复合酶处理对金童5号黄桃去皮效果的影响[J].食品与机械,2013,29(1):205-208,4.基金项目
国家技术创新工程试点省项目(编号:10140106056) （编号:10140106056）
