| 果胶酶提高茶汁膜分离性能的研究 |
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| 引用本文： | 尹军峰,钱晓军,罗龙新,陈泽洁. 果胶酶提高茶汁膜分离性能的研究[J]. 饮料工业, 2000, 3(6): 30-33 |
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| 作者姓名： | 尹军峰 钱晓军 罗龙新 陈泽洁 |
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| 作者单位： | 1. 中国农业科学院茶叶研究所,浙江,杭州,310008
2. 华城食品有限公司研发部,广东,潮阳,515100 |
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| 摘 要： | 通过果胶酶对茶汁酶解作用的研究，找出了果酶的最佳工艺条件，测定了酶解后茶汁的主要理化指标的变化。得出了果酶提高茶汁膜分离性能的结论。
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| 关 键 词： | 果胶酶 茶汁 膜分离 促进作用 酶解 工艺条件 |
| 修稿时间： | 2000-06-04 |
Research on the enhancement of the membrane separation of tea liquor by pectinase |
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| Yin Junfeng,Qian Xiaojun,Luo Longxin,Chen Zejie. Research on the enhancement of the membrane separation of tea liquor by pectinase[J]. Beverage Industry, 2000, 3(6): 30-33 |
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| Authors: | Yin Junfeng Qian Xiaojun Luo Longxin Chen Zejie |
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| Abstract: | Based on the study of the enzymolysis of tea liquor by pectinase, the optimum technological conditions for the enzymolysis are determined. In addition, the change in the primary physiochemical parameters of tea liquor after enzymolysis is evaluated to conclude that pectinase can help to enhance the membrane separation of tea liquors. |
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| Keywords: | tea liquor membrane separation |
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