| 粥化酶及其在果蔬加工中的应用 |
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| 引用本文： | 张倩,赵允麟.粥化酶及其在果蔬加工中的应用[J].食品工业科技,2003,24(10):155-158. |
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| 作者姓名： | 张倩 赵允麟 |
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| 作者单位： | 江南大学生物工程学院工业生物技术教育部重点实验室,无锡,214036 |
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| 摘 要： | 综述了我国果蔬加工的现状,根据目前加工过程中单一使用果胶酶还存在不足的情况,提出了一种新型的果蔬加工用酶——粥化酶。它是一种复合酶,主要包括果胶酶、纤维素酶、半纤维素酶、蛋白酶、淀粉酶等,可以提高果蔬汁的出汁率,增加澄清度,在果蔬加工中具有广阔的应用前景。
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| 关 键 词： | 果蔬 果胶酶 粥化酶 复合酶 |
| 文章编号： | 1002-0306(2003)10-0155-04 |
| 修稿时间： | 2003年3月6日 |
Macerating enzyme and its applications in the fruit and vegetable processing |
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| Zhang Qian et al.Macerating enzyme and its applications in the fruit and vegetable processing[J].Science and Technology of Food Industry,2003,24(10):155-158. |
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| Authors: | Zhang Qian |
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| Affiliation: | Zhang Qian et al |
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| Abstract: | This paper summarizes the status of fruit and vegetable processing in our country. According to some deficiencies in using pectinase only, a new kind of enzyme, macerating enzyme, used to process fruit and vegetable is putting forward. It is a kind of multi -enzyme contains pectinase, cellulase, hemicellulase, protease, amylase and so on. Applied in the process of fruit and vegetable, it can increase liquefy ratio and make the syrup more clear. Therefore the prospect of the macerating enzyme will be bright in the field of fruit and vegetable process. |
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| Keywords: | fruit and vegetable pectinase macerating enzyme multi-enzyme |
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