| 桃汁酶解加工关键技术 |
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| 作者姓名： | 孔维莹 赵晖 张云杰 孙辰凯 申雪莲 牟建楼 |
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| 作者单位： | 河北农业大学食品科技学院 |
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| 基金项目： | 河北省科技计划项目(11221004D);河北农业大学食品加工学科群经费资助(2022-03)。 |
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| 摘 要： | 本文以桃为原料,采用果胶酶酶解加工桃汁,研究了不同果胶酶酶解桃浆对桃出汁率和可溶性固形物含量的影响,并优化了果胶酶酶解桃浆的工艺条件.实验结果表明:选择C酶作为试验用酶;当加酶量为0.09‰,酶解时间30.0 min,酶解温度47.0℃,出汁率提高了14.79％.
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| 关 键 词： | 桃汁 果胶酶 出汁率 |
The Key Technology of Enzymatic Hydrolysis of Peach Juice |
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| Authors: | KONG Weiying ZHAO Hui ZHANG Yunjie SUN Chenkai SHEN Xuelian MU Jianlou |
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| Institution: | (College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China) |
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| Abstract: | In this paper,peach juice was processed by pectinase enzymolysis with peach as raw material.The effects of different pectinase enzymolysis on peach juice yield and soluble solid content were studied,and the technological conditions of pectinase enzymolysis were optimized.The experimental results showed that C enzyme was selected as the experimental enzyme;when the amount of enzyme was 0.09‰,the hydrolysis time was 30.0 min,the hydrolysis temperature was 47.0℃,and the juice yield increased by 14.79%. |
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| Keywords: | peach juice pectinase juice yield |
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