| 酶技术在果蔬汁加工业中的应用 |
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| 引用本文： | 周长春.酶技术在果蔬汁加工业中的应用[J].四川食品与发酵,2004,40(3):25-27. |
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| 作者姓名： | 周长春 |
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| 作者单位： | 湖南老爹农业科技开发股份有限公司,湖南,吉首,416000 |
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| 基金项目： | 国家科技部星火计划项目(00B101D770005) |
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| 摘 要： | 酶技术将成为果蔬汁加工业中的主要生物技术。利用各种酶可以改变果蔬汁中的质构和营养价值以提高其产品质量。文章对酶技术在柑桔类果汁、胡萝卜汁、荔枝汁加工业中的应用以及酶法促进果蔬汁的香气与风味、酶法免疫检测方面的应用作一综合介绍。
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| 关 键 词： | 酶技术 果蔬汁加工 应用 |
| 文章编号： | 1671-6892(2004)03-0025-03 |
| 修稿时间： | 2003年6月21日 |
Application of Enzyme Techniques in Fruit and Vegetable Juice Processing |
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| ZHOU Changchun.Application of Enzyme Techniques in Fruit and Vegetable Juice Processing[J].Sichuan Food and Fermentation,2004,40(3):25-27. |
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| Authors: | ZHOU Changchun |
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| Abstract: | The application of enzyme has become the major biotechnology in the field of fruit and vegetable juice processing. In order to improve products quality,a number of enzymes have been used to change the composition of fruit and vegetable juice and to enrich their nutrition value. This paper has introduced the application of enzyne technigues in the processing of citrus. carrot and litchi juices.and the use of enzyme to improve the aroma and flavor of the juice.and the application of enzyme-immune inspection. |
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| Keywords: | Enzyme technique Fruit and vegetable juice processing Application |
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