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| 果胶酶对姜汁澄清作用的研究 | |
| 引用本文： | 刘荔琛,卢顺舵,吴端楷,吴惠玲,周朝晖,林日高,陈永泉.果胶酶对姜汁澄清作用的研究[J].现代食品科技,2011,27(8):942-945. |
| 作者姓名： | 刘荔琛 卢顺舵 吴端楷 吴惠玲 周朝晖 林日高 陈永泉 |
| 作者单位： | 1. 广东省食品行业协会,广东广州,510075 2. 广州华宝香精香料有限公司,广东广州,510730 3. 广东珠江桥生物科教股份有限公司,广东广州,510100 4. 华南农业大学食品学院,广东广州,510642 |
| 摘 要： | 以生姜抽提液为实验材料,通过单因素实验,分别探讨果胶酶用量、酶处理温度、水解时间和水解pH值4个因素对酶处理姜汁澄清效果的影响,并在单因素实验基础上通过L9(34)正交试验确定酶解的最佳工艺条件.结果表明在实验条件下单因素中果胶酶酶解的最佳作用条件为:果胶酶浓度(质量百分浓度)0.01%、温度为55℃、pH值为4.0、... |
| 关 键 词： | 姜汁 果胶酶 澄清 |
Clarification Effect of Pectinase on Ginger Juice |
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| LIU Li-chen,LU Shun-duo,WU Duan-kai,WU Hui-ling,ZHOU Chao-hui,LIN Ri-gao,CHEN Yong-quan.Clarification Effect of Pectinase on Ginger Juice[J].Modern Food Science & Technology,2011,27(8):942-945. | |
| Authors: | LIU Li-chen LU Shun-duo WU Duan-kai WU Hui-ling ZHOU Chao-hui LIN Ri-gao CHEN Yong-quan |
| Affiliation: | 1.Guangdong Food Profession Union,Guangzhou 510075,China)(2.Guangzhou HuaBao Flavors and Fragrances Co.,Ltd,Guangzhou 510730,China)(3.Guangdong PRB Bio-Tech Co.,Ltd,Guangzhou 510100,China)(4.College of Food Science,South China Agricultural University,Guangzhou 510642,China) |
| Abstract: | The processing conditions of ginger juice clarification using pectinase were studied,including pectinase dosage,enzymolysis time,enzymolysis temperature and pH.The single-factor test showed that the optimal pectinase dosage,enzymolysis time,enzymolysis temperature and pH for the clarification of ginger juice were 0.01%,1 h,55 ℃ and 4.0,respectively.Base on the results of single-factor test,an orthogonal test were carried out and the optimal conditions were as follows: pectinase dosage 0.005%,enzymolysis temperature 55 ℃,pH value 4.0,and time 1 h. |
| Keywords: | ginger juice pectinase clarification |
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