摘要
研究了用果胶酶提高胡萝卜出汁率的方法,采用正交试验分析了果胶酶的用量、酶解温度和酶解时间对胡萝卜出汁率的影响,得到了最佳出汁率的工艺方案。
The method for increasing juice yield in carrot juice production was researched with pectase. The results from orthogonal experiment indicated that the amount of pectase, hydroysis temperature, as well as hydrolysis time, had effect on the juice yield of carrot. The best formula was determined.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第12期155-156,共2页
Food and Fermentation Industries
