摘要
以新鲜“米邦塔”仙人掌茎为原料,对仙人掌清汁的加工工艺进行了探讨。结果表明,用85℃热水将去皮仙人掌热烫1min,用0.10%抗坏血酸和0.05%柠檬酸浸泡护色,打浆制汁,加入α-淀粉酶酶解,使汁澄清;得出最佳酶解条件:加酶量0.03%、pH4.5、温度50℃、时间3h,在此条件下,仙人掌的出汁率较高且澄清效果良好。
This experiment taking the fresh cactus stem as a raw material has carried on the preliminary discussion to the cactus purified liquor processing craft. The results indicat that, under 85℃ hot water the cactus for 1 minute, soak with 0.1% antiscorbutic acid and 0.05% citric acid to protect the color, the beating system juice, joining the α-amylase, causes the juice to clarify. It is concluded that the best condition is 0.03% amylase with pH4.5 at 50% for 3 hours. At the condition, the ratio of purify of cactus is higher and the effect of purity is better.
出处
《食品科技》
CAS
北大核心
2006年第4期95-97,共3页
Food Science and Technology
关键词
仙人掌
清汁
酶解
cactus
purified liquor
enzyinatic hydrolsis
