摘要
用糖化酶、果胶酶酶解法代替传统榨汁法分别酶解马蹄、胡萝卜以提高出汁率,试验结果表明,在酶解条件下马蹄、胡萝卜出汁率分别提高24%、12%。
Enzymatic hydrolysis method ( di-astatic enzyme and pectinase) was used to treat water chestnut and carrot respectively instead of traditional juice expressing method. The result showed that water chestnut and carrot juice extraction enhanced 24% and 12% respectively.
出处
《食品与机械》
CSCD
1998年第2期39-40,共2页
Food and Machinery
关键词
复合蔬菜汁
胡萝卜
马蹄胡萝卜汁
酶解
蔬菜汁
Complex vegetable juice Wate chestnut Carrot Enzymatic hydrolysis Juice extraction Stability
