食品工业科技2013，Vol.34Issue(14)：216-219,223,5.
白萝卜澄清汁的酶解工艺
Study on enzymatic maceration processing of radish juice
摘要
Abstract
The radish was used as raw material,and was hydrolysed by pectinase and cellulase.The enzymatic maceration parameters were investigated by single-factor experiment and orthogonal design.Results indicated that the optimal enzymatic maceration conditions were as follows:pectinase concentration 0.20g/kg,cellulase concentration 0.60g/kg,pH5.0,hydrolysis temperature 45℃,and hydrolysis time 80min.Under these conditions,the juice yield was 80.13％ and transmittance was 89.20％.关键词
白萝卜/澄清汁/果胶酶/纤维素酶/酶解Key words
radish/ clear juice/ pectinase/ cellulase/ enzymolysis分类
轻工纺织引用本文复制引用
肖东海,周惠明..白萝卜澄清汁的酶解工艺[J].食品工业科技,2013,34(14):216-219,223,5.
