酶技术在果菜汁饮料生产中的应用  

作　　者：杨玉玲[1] 

机构地区：[1]南京经济学院食品科学与工程系

出　　处：《冷饮与速冻食品工业》1998年第3期14-16,共3页Beverage & Fast Frozen Food Industry

摘　　要：讨论了果胶酶、纤维素酶、溶菌酶等十几种酶在水果汁、蔬菜汁饮料加工和储藏中的应用；讨论了酶技术对果菜汁饮料稳定性、营养成分、色泽和风味的影响。The application of several kinds of enzymes such as pectinase,cellulase,proteinase etc. To the process of fruit juice and vegetable juice was discussed.The application of lysozume to the storage of fruit juice and vegetable juice was discussed.The effect of enzymes on the nutriment,stability,colour and flavor of the juices was discussed.

关 键 词：水果汁 蔬菜汁 饮料加酶技术 应用 稳定性 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]