酶制剂在蔗汁澄清工艺中的研究进展  

Research Progress on Enzyme Preparation in Clarification Process of Sugarcane Juice

作　　者：陈帅 刘炜熹 刘磊 李思佳 孙卫东[1] CHEN Shuai;LIU Wei-xi;LIU Lei;LI Si-jia;SUN Wei-dong(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]广西大学轻工与食品工程学院

出　　处：《中国调味品》2019年第12期172-175,共4页China Condiment

摘　　要：文章介绍了在甘蔗制糖过程中使用酶制剂进行蔗汁澄清的研究现状。主要介绍了淀粉酶、葡聚糖酶、果胶酶、过氧化物酶和复合酶制剂在蔗汁澄清工艺中的应用进展及近些年来酶制剂在国外的研究现状,对酶制剂未来可能的发展方向进行了展望。This paper introduces the research status of using enzyme preparation for clarification of sugarcane juice in sugarcane production process.The application progress of amylase,glucanase,pectinase,peroxidase and complex enzyme preparation in the clarification process of sugarcane juice and the research status of enzyme preparation in foreign countries in recent years are introduced,the possible future development direction of enzyme preparation is looked forward to.

关 键 词：单一酶 蔗汁澄清 复合酶制剂 

分 类 号：TS201.25[轻工技术与工程—食品科学]