不同酶制剂对胡萝卜汁理化指标的影响效果  

Effect of Enzyme Maceration on Carrot Juice

作　　者：孙英[1] 任照红[1] 廖小军[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品与发酵工业》2004年第9期19-22,共4页Food and Fermentation Industries

基　　金："十五"国家重大科技专项资助项目 (No.2 0 0 1BA5 0 1A2 3)

摘　　要：研究了酶制剂对胡萝卜原料的出汁率和胡萝卜汁中可溶性固形物、粘度、浊度、类胡萝卜素含量等指标的影响。结果表明 ,经过酶液化后可提高出汁率、可溶性固形物 ,而粘度与浊度有所下降 ;与其他酶处理和对照相比 ,果胶酶A可显著提高类胡萝卜素含量 ,达到 69 1 2mg/kg ,而产品粘度和浊度变化最小 ,分别减少了 0 5 4mPa·s和 1 5NTU ,冷藏 1周后胡萝卜汁仍保持良好的橙红色和混浊稳定性 。Effects of enzyme preparations on the carrot juice yield, SS, viscosity, turbidity and carotenoid content were studied. Juice yield and soluble solid were increased while both juice viscosity and turbidity were reduced after enzyme maceration. Pectinase A increased carotenoids (69.12 mg/kg) significantly while a?minimal reduction of 15 NTU and 0.54m·Pas compared with other enzyme preparations and control, respectively. After stored for one week storage at 4℃, carrot juice showed a reddish orange color and better colud stability. No clarification of carrot juice prepared by Pectinase A was observed.

关 键 词：胡萝卜汁 出汁率 理化指标 混浊稳定性 酶处理 酶制剂 果胶酶 可溶性固形物 影响效果 类胡萝卜素 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]