酶法制取打瓜汁  

Enzymatic Hydrolysis Technology for Seed Melon Juice

作　　者：武安文 陈国刚[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《农产品加工》2015年第5期19-21,25,共4页Farm Products Processing

摘　　要：以新疆打瓜去籽后的打瓜瓤为原料,对酶法制取打瓜汁工艺进行研究,确定最佳酶解工艺。最佳酶处理条件为果胶酶0.1%,纤维素酶0.05%,酶解p H值4.5,酶解温度50℃,酶解时间2.0 h。This topic with the Xinjiang fresh seed melon as experimental materials. The optimum enzymatic technology is determined through production of seed melon juice using enzymatic hydrolysis method in this paper. The optimum enzymatic dosages are pectinase 0.1%, cellulase 0.05% enzyme pH 4.5, enzyme temperature 50 ℃, enzyme time for 2.0 h.

关 键 词：打瓜 酶处理技术 打瓜汁 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]