Production of ginkgo cloudy juice using enzymatic hydrolysis
Author(s): TIAN Huaixiang, WANG Zuo
Pages: 57-59
Year: 2002 Issue: 9
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword: 酶解; 银杏; 混浊饮料;
Abstract: 研究了酶法制备混浊银杏饮料的工艺条件以及主要工艺参数对饮料稳定性的影响.通过正交试验得出最佳工艺参数:淀粉酶用量0.32%(g酶/g果肉),作用时间1h;蛋白酶用量0.52%(g酶/g果肉),作用时间3h.
Pages: 57-59
Year: 2002 Issue: 9
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword: 酶解; 银杏; 混浊饮料;
Abstract: 研究了酶法制备混浊银杏饮料的工艺条件以及主要工艺参数对饮料稳定性的影响.通过正交试验得出最佳工艺参数:淀粉酶用量0.32%(g酶/g果肉),作用时间1h;蛋白酶用量0.52%(g酶/g果肉),作用时间3h.
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