通过单因素和正交试验对金柑果汁加工中的酶解工艺进行了研究.结果表明:当pH值为4.0,果胶酶用量为0.04％,酶解温度40℃,酶解时间4 h,在此条件下金柑出汁率高达83.2％,酶解工艺影响因素从大到小依次为:果胶酶用量、酶解温度、酶解时间、pH值.%Enzymolysis technology in the processing of kumquat juice was studied through single factor and orthogonal experiments. The results showed that the kumquat juice yield could reach 83.2% when using 0.04% of pectinase at 40 ℃ and pH 4.0 for 4 h.. The order of affecting factors from the great to the small was pectinase dosage, enzymolysis temperature, action time and pH.
展开▼
