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中文
文章摘要
Study on optimised process on producing apple juice with pectinase
DOI：
10.3969/j.issn.1004-874X.2010.05.047
Author Name
Affiliation
郑瑞婷, 刘长海, 马菽浩, 蔡素华
仲恺农业工程学院轻工食品学院
,
广东
,
广州
,
510225
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1590
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Abstract
:
采用果胶酶制剂制取苹果汁,通过单因素试验和正交优化试验研究了酶量、酶解温度、酶解时间、pH值4个因素对苹果出汁率的影响.结果表明:当在pH4.0、温度45℃、加酶量0.030%的条件下,酶解120min时,苹果的出汁率最高,可达到92.05%,其出汁率比不经过酶解的多12.90%.
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