| 黑莓澄清汁的酶解工艺 |
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| 引用本文： | 王卫东,许时婴.黑莓澄清汁的酶解工艺[J].食品与发酵工业,2006,32(10):156-159. |
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| 作者姓名： | 王卫东 许时婴 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 基金项目： | 江苏省农业科技攻关项目 |
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| 摘 要： | 采用8种果胶酶对黑莓浆进行酶解处理,发现果胶酶能显著提高清汁得率,并且不同酶之间没有显著差异,但对黑莓汁的澄清度和花色苷、总酚含量影响较大。其中Klerzyme 150果胶酶酶解后的黑莓汁澄清度高,花色苷和多酚含量较多。通过均匀实验设计,对其酶解工艺进行优化,得出最佳工艺参数为:加酶量0.063%(v/w),酶解时间110 min,酶解温度44℃。
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| 关 键 词： | 黑莓 澄清汁 果胶酶 酶解 |
| 收稿时间： | 06 6 2006 12:00AM |
| 修稿时间： | 08 9 2006 12:00AM |
Study on Enzymatic Maceration Processing of Blackberry Jice |
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| Wang Weidong,Xu Shiying.Study on Enzymatic Maceration Processing of Blackberry Jice[J].Food and Fermentation Industries,2006,32(10):156-159. |
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| Authors: | Wang Weidong Xu Shiying |
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| Affiliation: | College of Food Science , Southern Yangtze University,Wuxi 214036,China |
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| Abstract: | Blacberry was treated with 8 different pectinolytic enzyme preparations.The juice yields were increased greatly and no obvious difference was found among those enzymes.However,the contents of anthocyanins,total polyphenols and clarity in the juices were affected greatly.Treated with Klerzyme 150,the clarity and contents of anthocyanins of the juice were better than that of the others.Studies on the uniform design of pectinolytic enzyme processing revealed that the optimumparameters were: 0.063%(v/w) enzyme dosage,at 44℃ for 110 min. |
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| Keywords: | blackberry clear juice pectinase maceration |
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