Research on the Processing Technology of Cloudy Green Jujube Juice Produced by Enzymatic Hydrolysis

摘要：

Processing technology of cloudy green jujube juice produced by enzymatic hydrolysis was investigated. The optimum processing parameters were made by L_9(3~4) orthogonal design, and the important indexes were ascorbic acid (AA) content, turbidity and turbidity retention rate. The best conditions were that, enzyme mixture ratio (pectinase: cellulase) 1:3,enzyme concentration 0.0025％,the ratio of material to water 1:2.3 and enzymatic time 13 min. The results showed that the cloudy juice produced by enzymatic hydrolysis had improved cloud stability.

关键词： cloudy green jujube juice enzymatic hydrolysis orthogonal design cloud stability

作者: ZHAO Guangyuan ZHANG Huanhuan SHI Yong

作者单位: School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, P.R.Ch Henan Lucky Date Co., Ltd.Xinzheng, P.R.China, 451161

会议类型: 国际会议

会议名称: The 3rd International Institute of Statistics & Management Engineering Symposium(2010 国际统计与管理工程研讨会 IISMES)

会议地点: 威海

会议语种:英文

页码: 24-27

在线出版日期: 2010-07-24（万方平台首次上网日期，不代表论文的发表时间）