| 粥化酶在果蔬加工中的应用 |
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| 引用本文： | 顾宇峰,姜晓红,赵允麟.粥化酶在果蔬加工中的应用[J].食品与生物技术学报,2005,24(3):80-83. |
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| 作者姓名： | 顾宇峰 姜晓红 赵允麟 |
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| 作者单位： | 江南大学,工业生物技术教育部重点实验室,江苏,无锡,214036 |
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| 摘 要： | 研究了黑曲霉所产粥化酶在不同果蔬加工中的应用以及在苹果及南瓜汁加工中的应用条件．结果表明，使用粥化酶可以使果蔬的出汁率及果蔬汁澄清度有不同程度的提高．通过试验确定了苹果和南瓜汁加工工艺中酶解及澄清的最佳条件．
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| 关 键 词： | 粥化酶 果蔬加工 苹果汁 南瓜汁 |
| 文章编号： | 1673-1689(2005)03-0080-04 |
| 修稿时间： | 2004年7月29日 |
Applications of Macerating Enzyme in Processing of Fruits and Vegetables |
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| GU Yu-feng,JIANG Xiao-hong,ZHAO Yun-lin.Applications of Macerating Enzyme in Processing of Fruits and Vegetables[J].Journal of Food Science and Biotechnology,2005,24(3):80-83. |
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| Authors: | GU Yu-feng JIANG Xiao-hong ZHAO Yun-lin |
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| Abstract: | Applications of macerating enzyme in processing of vegetables and fruits were studied. Macerating enzyme was produced by Aspergillus niger. The condition of using macerating enzyme in processing of apple and cushaw was exten sively studied. The result showed that macerating enzyme could increase and improve the extraction rate of juice and the clarification degree of various vegetables and fruits. The optimum conditions ensured the enzyme degraduation and clarification in processing of apple and cushaw. |
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| Keywords: | maceraring enzyme processing of fruits and vegetables apple juice cushaw juice |
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