果胶酶对树莓出汁率影响的研究  

Effect of pectase on juice yield of raspberry

作　　者：赵艳玲[1] 王海峰[2] 翁鸿珍[2] 

机构地区：[1]包头师范学院生物科学与技术学院,内蒙古包头014030 [2]包头轻工职业技术学院生物工程系,内蒙古包头014035

出　　处：《中国酿造》2011年第10期144-146,共3页China Brewing

摘　　要：文中研究了果胶酶对树莓出汁率的影响。通过单因素试验和正交试验研究了果胶酶添加量、酶解温度和酶解时间对树莓出汁率的影响。结果表明,最佳的酶解条件为果胶酶添加量0.07%,温度45℃,时间3.5h。在此条件下树莓汁可保持原有有效成分。The effect of pectase on juice yield of raspberry was studied. The effects of pectase content, enzymolysis temperature and enzymolysis time on juice yield of raspberry were investigated by single factor and orthogonal experiments. The optimum conditions were determined as follows： pectase 0.07%, temperature 45℃ and enzymolysis time 3.5h. Under such conditions, the active ingredients in raspberry could be saved in juice.

关 键 词：树莓 果胶酶 出汁率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]