纤维素酶在蔬菜汁加工中的应用研究  

The Application of Cellulase in Vegetable Juice Processing

作　　者：任大明[1] 陈祖洁[1] 

机构地区：[1]沈阳农业大学基础部

出　　处：《沈阳农业大学学报》1994年第1期79-82,共4页Journal of Shenyang Agricultural University

摘　　要：将绿色木霉菌株ＳＮ－９１０６生产的复合纤维素酶制剂应用在提取菠菜汁的加工工艺中，研究了酶的作用效果、结果表明：榨汁前用纤维素酶５～１５Ｕ／ｇ原料进行处理，可提高其出汁率４％～１５．５％．还原糖、总糖、总酸度、游离氨基酸等营养成份均有显著提高．而经纤维素酶处理的澄清汁在色泽、光密度等物理指标上无明显变化．The processing of spinach juice has ben studied by using crude cellulase from Trichoderma viride strain.The results showed that the yield of juice could increase 4%～15.5%. Total sugar. reductive sugar, total acid amd free amino acid could increase obviously by using Celllulase 5～15 U/g. The Clear juice of treated group has no change of colour and O.D are compared with the controlled.

关 键 词：纤维素酶 蔬菜汁 绿色木霉 还原糖 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]