| 摘要: |
| 应用果胶酶澄清猕猴桃果汁的试验结果表明，果胶酶使用的最小剂量为90μL/L，最适pH为3～3.5,最适温度为40～50℃；用此澄清工艺条件所得猕猴桃清汁的透光率可达96％，营养成分损失较小。 |
| 关键词: 澄清工艺，果胶酶，猕猴桃果汁 |
| DOI： |
| 分类号:TS255.44,TS255.36 |
| 基金项目:陕西省“九五”攻关项目(97K05-G5) |
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| Study on the Application of Pectinase to Kiwifruit Juice Clarification |
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| Abstract: |
| The single factor of kiwifruit juice clarification by pectinase was studied .The results showed that the minimum dosage of pectinase was 90μL/L and pH 3～3.5 at 40 ～ 50 ℃. The transmittance of clarified kiwifruit juice treated was over 96% and nutrients were not destroyed . |
| Key words: clarification,pectinase,kiwifruit juice |
