酶法提高新疆若羌灰枣出汁率的工艺  

Study on Raise the Juice Yield of Ruo Qiang Hui Zao by Emzymatic

作　　者：葛亮[1] 

机构地区：[1]新疆轻工职业技术学院,新疆乌鲁木齐830021

出　　处：《食品研究与开发》2012年第9期27-29,共3页Food Research and Development

基　　金：新疆维吾尔自治区高校科研计划重点项目(XJEDU2008I48)

摘　　要：在单因素结果基础上,选择了酸性果胶酶和果汁酶进行复合酶解,研究并确定其最佳酶解条件。结果表明,最佳酶解条件为果胶酶0.04%,果汁酶0.04%,酶解温度为55℃,pH 3.5,出汁率达93.81%。Based on the result oi single iactor and orthogonal test, chose pectase, juice emzyme and acidic pectase as the enzyme sources to study, and determined the best enzymolysis conditions. The result showed that the optmium conditions were pectase usage 0.04 %, juice emzyme 0.04 %, temperature 55 C, pH 3.5, The juice yield could reach 93.81% under this condition.

关 键 词：若羌灰枣 酸性果胶酶 果汁酶 酶解条件 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]