蓝莓黑枸杞浊汁饮料的酶解工艺研究  

Enzymolysis Process of Blueberry and Black Lycium Cloudy Juice Beverage

作　　者：黎晓霞[1] LI Xiaoxia(Nanning Vocational and Technical College Institute for Tourism Studies （Nanning 530008)

机构地区：[1]南宁职业技术学院,南宁530008

出　　处：《食品工业》2018年第4期159-161,共3页The Food Industry

摘　　要：为开发利用蓝莓黑枸杞资源,对蓝莓黑枸杞浊汁饮料的酶解工艺进行研究。通过响应面分析法确定蓝莓黑枸杞浊汁饮料的酶解最佳条件为:酶解时间92 min,酶解温度39℃,果胶酶添加量0.04%,pH 4.3。此条件下蓝莓黑枸杞浊汁饮料具有较好的酶解效果。Enzymolysis process of blueberry and black lycium cloudy juice beverage was studied. The optimum condition of enzymolysis process of blueberry and black lycium cloudy juice beverage was determined by response surface methodology, such as enzymolysis time for 92 min, enzymolysis temperature for 39 ℃, pectinase addition for 0.04%, pH for 4.3.

关 键 词：蓝莓 黑枸杞 浊汁饮料 酶解工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]