酶法制取仙人掌原汁工艺研究  

作　　者：张嘉[1] 李多伟[1] 管茂东[1] 倪晓峰[1] 

机构地区：[1]西北大学生命科学学院,陕西西安710069

出　　处：《食品工业科技》2006年第10期112-113,117,共3页Science and Technology of Food Industry

基　　金：陕西省教育厅专项基金项目(02JK094)

摘　　要：以鲜嫩米邦塔仙人掌茎为原料,在仙人掌原汁加工工艺中,采用了果胶酶和淀粉酶协同作用提高出汁率。结果表明,在40℃,5h酶解时间下,加入0.007%果胶酶和0.07%α-淀粉酶,出汁率最高。With fresh Opuntia Milpa Alta as the main raw material, the processing technology for making the juice of the Opuntia Milpa Alta was studied. With the help of pectinase and amylase ,the juice yield was greatly increased. The result indicated that hydrolysis of cactus with 0.007% pectinase and 0.07% α-amylase at the temperature of 40℃ for 5 hours gave the highest juice yield.

关 键 词：果胶酶 Α-淀粉酶 仙人掌原汁 酶解 出汁率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]