| 红枣酶解法提汁工艺 |
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| 引用本文： | 韩玉杰,李志西.红枣酶解法提汁工艺[J].食品工业,2003(2). |
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| 作者姓名： | 韩玉杰 李志西 |
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| 作者单位： | 西北农林科技大学食品学院，西北农林科技大学食品学院 陕西 杨凌 712100，陕西 杨凌 712100 |
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| 摘 要： | 应用果胶酶酶解技术,对红枣中营养及生理活性成分进行浸提,通过试验确定了红枣浸提的工艺参数。试验表明,采用果胶酶酶解法浸提枣汁工艺,提取率较传统的热水法提高,所得汁液枣香浓郁、无苦味、颜色为枣红色,具有较好的稳定性。
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| 关 键 词： | 红枣汁 果胶酶 加工工艺 |
Extraction of jujube juice by enzymatic technique |
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| Han Yu-jie et. al..Extraction of jujube juice by enzymatic technique[J].The Food Industry,2003(2). |
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| Authors: | Han Yu-jie et al |
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| Affiliation: | Han Yu-jie et. al. |
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| Abstract: | In this paper, the technology of jujube juice processing by orthogonal experiment with pectinase was studied. The optimum extracting condition was obtained. The results showed pectinase enzymatic methed was better than the hot water extraction. The product maintained the original colour and good flavour. |
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| Keywords: | jujube juice pectinase technology |
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