百香果加工适性的测定及提高其出汁率的研究  

STUDY FOR DETERMINING THE FITNESS OF PASSION FRUIT JUICE PROCESS AND INCREASING JUICE YIELD

作　　者：杨锋[1] 黄永春[1] 何仁[1] 任仙娥[1] 陈锦姬[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品研究与开发》2008年第5期82-86,共5页Food Research and Development

基　　金：2006年度广西教育厅科研项目(桂教科研(2006)26号-11);柳州市科技攻关项目(2006040801)

摘　　要：测定了百香果的加工适性,并针对百香果汁加工企业现有工艺出汁率较低、果渣中果肉成分含量较高的生产实际,研究酶法二次浸提技术,以提高百香果出汁率。结果表明:百香果是一种优质的果汁加工原料,其果汁可溶性固形物高达16.5%,对热具有相当的化学稳定性;对果渣进行酶法浸提,可提高百香果出汁率12%左右。The fitness of passion fruit juice process was determined in this paper. According to the low juice yield and high content of flesh residue in passion fruit juice process company, we used enzyme extracting technology to increase juice yield. The result showed passion fruit was an excellent raw material for juice process. The content of soluble solid was 16.5 % and the heat stability was good. With enzyme extracting technology, the juice yield was increased mom than 12 %.

关 键 词：百香果 加工适性 酶法浸提 出汁率 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]