| 酶制剂在冷饮中的应用 |
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| 引用本文： | 孙卫东,张晋博,谭赫,李亚,赵丽娜.酶制剂在冷饮中的应用[J].食品研究与开发,2006,27(9):140-142. |
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| 作者姓名： | 孙卫东 张晋博 谭赫 李亚 赵丽娜 |
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| 作者单位： | 广西大学轻工与食品工程学院,广西,南宁,530004 |
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| 摘 要： | 酶作为一种生物催化剂，具有反应条件温和，高效性，专一性等显著特点，广泛应用于食品生产中。介绍了α-淀粉酶，果胶酶，超氧化歧化物酶等几种常见酶制剂在冷饮生产中的应用状况，并预言了其在冷饮生产中的发展方向，展望了酶技术的发展前景。
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| 关 键 词： | 冷饮 酶制剂 应用状况 发展前景 |
| 收稿时间： | 2006-05-15 |
| 修稿时间： | 2006年5月15日 |
THE APPLICATIONS OF ENZYMES IN COLD BEVERAGE |
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| SUN Wei-dong,ZHANG Jin-bo,TAN He,LI Ya,ZHAO Li-na.THE APPLICATIONS OF ENZYMES IN COLD BEVERAGE[J].Food Research and Developent,2006,27(9):140-142. |
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| Authors: | SUN Wei-dong ZHANG Jin-bo TAN He LI Ya ZHAO Li-na |
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| Affiliation: | Light Industry and Food Engineering College, Guangxi University, Nanning 530004, Guangxi, China |
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| Abstract: | As a kind of biocatalysts, enzyme, which extensively applied in the food production, has mild condition of reaction and prominent characteristics such as efficiency, the specificity and so on. The applications of several kinds of enzymes such as a-Amylase, pectinase, SOD etc. To the process of cold beverage were introduced and predicts its direction of development, the future development of this technique were reviewed. |
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| Keywords: | beverage enzyme application development |
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