摘要
综述了运用酶液化法处理不同果蔬浆,研究其对果蔬浆液化效果、出汁率、澄清度、营养成分等因素造成的影响,并比较了与传统制汁工艺的差异。综合表明酶液化法对果蔬汁加工有积极的作用和贡献。
The application of enzymatic liquefaction to the treatment of various fruit and vegetable pulp is summarized, and its influence on liquefaction effect, juice yield, clarity and nutritional composition is studied. In comparison with traditional processing, this method is characterized by effectiveness and great advantage.
出处
《饮料工业》
2007年第1期9-11,共3页
Beverage Industry
关键词
酶液化法
液化效果
出汁率
澄清度
营养成分
enzymatic liquefaction
liquefaction effect
juice yield
clarity
nutritional composition
