为士果胶酶加工砀山酥梨浓缩清汁的应用  

Application of Weise Pectinase in Processing DangShan Pear Concentrated Juice

作　　者：陈传文 黄德侠 秦静 

机构地区：[1]徐州安德利果蔬汁有限公司,江苏徐州221700

出　　处：《饮料工业》2014年第6期48-50,共3页Beverage Industry

摘　　要：酶制剂在加工果蔬浓缩清汁方面起着重要的作用,酶制剂的功能影响着果蔬汁质量的好坏,现对为士果胶酶在线生产砀山酥梨清汁的研究,说明该种酶制剂结合其他工艺条件表现出来的功能,结果表明,可以提高产品色值稳定性,提高生产过程超滤通量,降低产品浊度。Enzyme preparation in the processing of fruit juice concentration plays an important role. The function of the enzyme preparation influences the quality of fruit juice. This paper aimed to discuss the function of weise pectinase based on the research of that in the production process of Dangshan pear concentrated juice. The results showed that it improves product color stability and ultrafiltration flux, and reducse turbidity.

关 键 词：为士果胶酶 超滤通量 色值稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]