食品工业科技2013，Vol.34Issue(15)：190-192,195,4.
酶解制备冬枣汁的工艺条件优化研究
Study on the optimal technology of preparation of fresh jujube juice by enzymolysis method
摘要
Abstract
In order to increase the jujube juice yield,the complex enzyme (pectinase∶ cellulase =1∶1)was used to treat winter jujube.The effect of enzyme dosage,temperature and time on the yield of jujube juice were studied.Based on the single factor experiment,response surface method was used to optimize the preparation conditions.The optimal conditions were complex enzyme 0.0156％,temperature 29℃ and time 20.8min.Under these conditions,the jujube juice yield was 72.4％.So enzymolysis method was a suitable method for increasing the yield of jujube juice.关键词
枣汁/复合酶/响应面法/工艺Key words
jujube juice/ complex enzyme/ response surface method/ technology分类
轻工纺织引用本文复制引用
纵伟,曹益恒,赵光远,张华..酶解制备冬枣汁的工艺条件优化研究[J].食品工业科技,2013,34(15):190-192,195,4.基金项目
"十二五"国家科技支撑计划(2012BAD36B07) （2012BAD36B07）
河南省科技攻关项目(122102110135) （122102110135）
河南省教育厅高校科技创新团队(2013). （2013）
