酶技术在果蔬汁加工业中的应用  

Application of Enzyme Techniques in Fruit and Vegetable Juice Processing

作　　者：周长春 

机构地区：[1]湖南老爹农业科技开发股份有限公司,湖南吉首416000

出　　处：《四川食品与发酵》2004年第3期25-27,共3页Sichuan Food and Fermentation

基　　金：国家科技部星火计划项目(00B101D770005)

摘　　要：酶技术将成为果蔬汁加工业中的主要生物技术。利用各种酶可以改变果蔬汁中的质构和营养价值以提高其产品质量。文章对酶技术在柑桔类果汁、胡萝卜汁、荔枝汁加工业中的应用以及酶法促进果蔬汁的香气与风味、酶法免疫检测方面的应用作一综合介绍。The application of enzyme has become the major biotechnology in the field of fruit and vegetable juice processing. In order to improve products quality,a number of enzymes have been used to change the composition of fruit and vegetable juice and to enrich their nutrition value. This paper has introduced the application of enzyne technigues in the processing of citrus. carrot and litchi juices.and the use of enzyme to improve the aroma and flavor of the juice.and the application of enzyme-immune inspection.

关 键 词：酶技术 果蔬汁加工 生物技术 酶法免疫检测 风味 柑桔类果汁 胡萝卜汁 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]