Study On Effect On Pulp Enzyme And Pectinase On The Juice Yield Of Kiwi Fruit
In order to produce kiwifruit juice, by single factor and orthogonal test, according to the juice yield, preservation rate of Vc, changes of juice color and aroma as the index, using pectinase and pulp enzyme dealed with kiwi fruit pulp to explore a better technology. The results showed that two enzymes both could improve the yield of kiwi fruit juice substantially. Pectinase could increase more yield of kiwi fruit juice, but the enzy--molvsis condition was intense, the content of Vc and juice color and aroma was influened bigger; Pulp enzyme enzymolysis condition was mild, the whole index is better, the optimized yield conditions: enzymolysis temperature 30 ℃, add enzyme quantity 0.5 mL-kg - 1, enzymolysis time 2h, the yield could achieve to 0.852mL-g - 1 and the preservation rate of Vc achieved 67％. Pulp enzyme is more suitable for the production, of kiwifruit juice.
kiwifruit yield enzymolysis Pulp enzyme and pectinase
Hai-ning Zhang Jia He Dan Luo Chun-yang Zheng Gai-ping Zhai Shuo-guo Zhang
School of Food and Biological Engineering,Henan University of Science and Technology Luoyang 471003,China
国际会议
山东淄博
英文
1144-1147
2011-05-27（万方平台首次上网日期，不代表论文的发表时间）