中国农业科技导报Issue(5)：39-45,7.DOI:10.3969/j.issn.1008-0864.2013.05.06
酶制剂在果汁生产中的应用研究进展
Advance of the Enzyme Application in Fruit Juice Processing
摘要
Abstract
Fruit juice is important beverage with abundant nutrients. Some problems, however, were existed in juice production, such as high pulp viscosity, low squeezing efficiency, hard to clarify, and bitterness of some juice. As all known, adding enzyme into juice is an effective way to resolve these problems. Presently, lots of enzymes have been applied in juice processing, such as pectinase, amylase, cellulase, oxidoreductase and naringinase, etc., of which pectinase was most widely used. This paper briefly reviewed the source and applied effect of pectinase, the development of some novel enzyme preparations, and made comments for future research on enzymes used in fruit juice processing.关键词
果汁/酶制剂/果胶酶Key words
fruit juice/enzyme/pectinase分类
轻工纺织引用本文复制引用
秦星,张华方,张伟,张宇宏..酶制剂在果汁生产中的应用研究进展[J].中国农业科技导报,2013,(5):39-45,7.基金项目
国家863计划项目（2012AA022207）资助。 （）
