无花果果汁澄清方法的筛选研究  

作　　者：张瑞[1] 艾合买提江[2] 邢军[2] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052 [2]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《食品工业科技》2004年第5期89-91,共3页Science and Technology of Food Industry

摘　　要：就几种常见的果汁澄清方法在无花果果汁饮料上的应用进行了筛选研究,结果表明,果胶酶处理法澄清效果好,成本低,操作简单,工艺易于掌握,最佳工艺条件为果胶酶用量0.07%、pH3.2、温度48℃、时间为2h。The fig is a kind of fruit that has health care function.This paper st udied a few of common juice clarified methods in the application of the fig jui ce, and the result showed that the best way was using the pectic enzyme. The adv antages of using pectic enzyme are low cost and simple operating. Using Novozyme s company's pectic enzyme to clarify the fig fruit,the best technological terms are: pectic enzyme dosage 0.07%, pH3.2, temperature 48 ℃, time 2 hours.

关 键 词：无花果 澄清方法 果汁 果胶酶 酶用量 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]