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Study on Enzymatic Maceration Processing of Blackberry Jice
Author(s): 
Pages: 156-159
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  黑莓澄清汁果胶酶酶解;
Abstract: 采用8种果胶酶对黑莓浆进行酶解处理,发现果胶酶能显著提高清汁得率,并且不同酶之间没有显著差异,但对黑莓汁的澄清度和花色苷、总酚含量影响较大.其中Klerzyme 150果胶酶酶解后的黑莓汁澄清度高,花色苷和多酚含量较多.通过均匀实验设计,对其酶解工艺进行优化,得出最佳工艺参数为:加酶量0.063%(v/w),酶解时间110 min,酶解温度44℃.
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