低温果浆酶处理对黑莓出汁率和几个理化指标的影响  

Effect of low temperature pectinase treatment on juice yield and several other physical indices of blackberry juice

作　　者：张丽华[1] 韩永斌[1] 孙晶[1] 陆小雪[1] 顾振新[1] 李静[1] 卢意红[1] 陈培奇 刘安虎 邱永新 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]连云港东海果蔬汁有限公司,江苏连云港223000

出　　处：《食品工业科技》2005年第11期82-84,共3页Science and Technology of Food Industry

基　　金：江苏省科技招标项目(ZB2003046)资助。

摘　　要：用低温果浆酶处理黑莓浆液,探讨酶处理对黑莓出汁率、还原糖含量和色泽等的变化规律。在pH、酶作用时间、加酶量和反应温度单因素实验的基础上进行正交实验。结果表明,pH为3.5、低温果浆酶用量为0.2%,反应温度为30℃,作用时间为1.5h时,黑莓的出汁率最高。Blackberry pectinase, was treated with low temperature and effects of pH, duration temperatures and enzyme dosage on extraction yield of juice from blackberry, reducing sugars and colour of blackberry juice were studied with orthogonal test design, When blackberry pulp treated with 0.2% low temperature pectinase, at 30℃, pH 3.5 for 1.5 h, the juice yield from blackberry was up to the highest.

关 键 词：低温果浆酶 黑莓 出汁率 

分 类 号：TS201.25[轻工技术与工程—食品科学]