杏浆酶解工艺的研究  

Processing investigation of enzymatic hydrolyzed cloudy apricot juice

作　　者：闵晓宇[1] 项惠丹[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品与机械》2005年第3期35-38,共4页Food and Machinery

摘　　要：采用果胶酶制剂酶解杏浆制取混浊杏汁,研究了不同酶处理条件对杏浆酶解的效果。结果表明:最佳酶处理条件为在52℃下水解120min,果胶酶制剂用量为0·01g/L,制取得到的杏汁的浊度和混浊稳定性有显著的提高。酶解后的杏汁色泽光亮,清爽可口,保留杏原有的浓郁风味和清香味。Pectolytic preparation was used to prepare cloudy apricot juice from apricot puree,at different temperature,enzyme concentration and hydrolysis time.The result showed that the optimum enzymatic hydrolysis condition was 52 ℃,enzyme concentration 0.01 g/L and 120 min.The turbidity of the apricot juice was increased and its cloud stability was improved significantly at that preparation condition.In addition,the product thus prepared appeared bright yellow and tasted smoothly in harmonious aroma.

关 键 词：果胶酶 酶解 杏浆 浊度 混浊稳定性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]