摘要
本文研究了果胶酶、柠檬酸、蔗糖、反应温度和反应时间对火龙果汁水溶液透光率和澄清度的影响。结果表明,为了较好地降解火龙果汁水溶液中的果胶,降低火龙果汁水溶液的浑浊度,提高透明度,较好的反应条件是在果汁含量为10%的火龙果汁水溶液中,保持柠檬酸的用量为0.25%,果胶酶的用量为0.20%,蔗糖的用量为6%,反应时间控制在50 min,反应温度控制在35℃。
The effects of pectinase,citric acid,sucrose,reaction temperature and reaction time on transmittance and clarity of pitaya juice aqueous solution were studied.Results show that in order to better degradation of pectin in the juice aqueous solution of pitaya,reduce the turbidity of pitaya fruit juice solution,improve transparency,the better reaction conditions are as follows:in the pitaya juice aqueous solution with 10%juice content,the amount of citric acid is 0.25%,the amount of pectinase is 0.20%,the amount of sucrose is 6%,the reaction time is controlled at 50 minutes,and the reaction temperature is controlled at 35℃.
作者
赵世民
陈余燕
ZHAO Shimin;CHEN Yuyan(Guangzhou College of Technology and Business,Guangzhou 510850,China)
出处
《现代食品》
2022年第8期97-100,共4页
Modern Food
关键词
火龙果
果汁
果胶酶
澄清
透光率
pitaya
juice
pectinase
clarify
transparency
