| 利用果胶酶澄清西番莲果汁的工艺研究 |
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| 引用本文： | 辛建刚,芮汉明. 利用果胶酶澄清西番莲果汁的工艺研究[J]. 食品与机械, 2006, 22(1): 43-46 |
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| 作者姓名： | 辛建刚 芮汉明 |
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| 作者单位： | 1. 湖北新美香食品有限公司,湖北,钟祥,431900
2. 华南理工大学食品与生物工程学院,广东,广州,510640 |
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| 摘 要： | 通过单因素试验分析探讨了果胶酶的种类、添加量、pH、温度和时间对西番莲果汁澄清效果的影响,确定最佳的澄清工艺参数。
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| 关 键 词： | 西番莲果汁 果胶酶 澄清工艺 |
| 收稿时间： | 2005-10-16 |
| 修稿时间： | 2005-10-16 |
Investigation of the technology for clarification of passionflower fruit juice using pectinase |
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| XIN Jian-gang,RUI Han-ming. Investigation of the technology for clarification of passionflower fruit juice using pectinase[J]. Food and Machinery, 2006, 22(1): 43-46 |
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| Authors: | XIN Jian-gang RUI Han-ming |
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| Affiliation: | 1. Hubei Xinmenxiang Food Co. , Ltd. , Zhongxiang, Hubei 431900, China ;2. College of Food and Bioengineering, South China University of Technology, Guangzhou , Guangdong 510640, China |
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| Abstract: | Effects of Species,adding amount,pH value,femperation and effective fime of pectinase on clanfication of Passionflower juice were discussed by single factor experiment;then optimal clarifying parameters were determined. |
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| Keywords: | Passionflower fruit juice Pectinase Clarification technology |
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