酶工艺提高酸枣汁可溶性固形物溶出率的研究  

Increasing Dissolution Rate of Wild Jujube Juice by New Technology with Cellulase

作　　者：张明春[1] 韩克勤[1] 王鑫[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300314

出　　处：《天津农业科学》2009年第3期69-70,共2页Tianjin Agricultural Sciences

基　　金：天津市科委科技支撑计划项目(07ZCKFNC00300)

摘　　要：应用纤维素酶新工艺制备酸枣汁,正交试验优化出酶解酸枣工艺条件:pH值5.0,温度55℃,纤维素酶2000U/g,酶解12h。与传统工艺相比,酶法新工艺提高了酸枣汁可溶性固形物溶出率23个百分点。The preparation of wild jujube juice by new technology with cellulase was studied. The results showed that the optimum prep- aration conditions was pH 5.0, 55℃, cellulase 2 000 U/g, 12 h of enzymolysis time. The dissolution rate of wild jujube juice by new technology with cellulase increased 23 percentages than that of the traditional technology.

关 键 词：酸枣 纤维素酶 溶出率 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]