| 果胶酶ROHAPECT D 5S对猕猴桃取汁和澄清的影响 |
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| 引用本文： | 刘东红,曾超,王衍彬,叶兴乾.果胶酶ROHAPECT D 5S对猕猴桃取汁和澄清的影响[J].食品科学,2001,1(3):44-46. |
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| 作者姓名： | 刘东红 曾超 王衍彬 叶兴乾 |
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| 作者单位： | 浙江大学食品与营养系 |
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| 摘 要： | 研究了果胶酶ROHAPECTD5S对猕猴桃出汁率、粘度、澄清度和冷热稳定性的影响。结果表明，此酶可以极大地改进猕猴桃果浆的出汁率和降低果汁粘度，使果汁的澄清度加大，对冷冻和加热的稳定性加强。适合用作猕猴桃汁的加工，对猕猴桃浆的最佳应用条件为3PA/100g果浆(相当于干酶60G/1000kg果浆)，45℃下60min。
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| 关 键 词： | 猕猴桃澄清果汁粘度 |
Effect of pectinase
ROHAPECT D5S on Extracting and clarifying of kiwifruit Juice |
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| LiuDonghong et al.Effect of pectinase
ROHAPECT D5S on Extracting and clarifying of kiwifruit Juice[J].Food Science,2001,1(3):44-46. |
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| Authors: | LiuDonghong |
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| Abstract: | This paper studied the effects of pectinase ROHAPECT D5S on viscosity sieve drop rate and clarity of clarified kiwifruit juice by the orthogonal design test.Results showed that this pectinase effectiyely decreased viscosity of kiwifruit juice,hydrolysed pectin and increased sieve drop rate from pulp.The optimum treatment was obtained in 3PA/100 pulp (equal 60g dry enzyme/1000kg pulp) at 45 60min. |
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| Keywords: | Kiwifruit (Actinidia chinensis Planch) Clarifying juice Viscosity |
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