酶法澄清余甘果汁研究  

Study on the clarification for emblic juice in enzymes

作　　者：王森林[1] 

机构地区：[1]福建国立华侨大学应用化学系

出　　处：《食品工业科技》1998年第1期8-9,共2页Science and Technology of Food Industry

摘　　要：余甘果汁贮放期间会产生沉淀，本实验采用果胶酶和蛋白酶澄清余甘果汁，实验了两种不同澄清方法及酶的最佳作用温度，该法可使果汁澄清，贮放期间不产生沉淀。Abstract Emblica juice can produce sediment in storage time.This study adopted pectase and protease which clarify the juice.It carried out two clarification methods in enzymes and was found the appropriate reacting temperature.The method can clarify emblica juice which does not produce sediment in storage time.

关 键 词：果胶酶 蛋白酶 澄清 酶法澄清 余甘果汁 果汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]