| 应用果胶酶液化技术提高山楂浸出率 |
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| 引用本文： | 赵全,毛旭民.应用果胶酶液化技术提高山楂浸出率[J].哈尔滨商业大学学报(自然科学版),1999(4). |
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| 作者姓名： | 赵全 毛旭民 |
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| 作者单位： | 哈尔滨大学食品工程系!黑龙江哈尔滨１５００２０(赵全)，黑龙江省食品公司!黑龙江哈尔滨１５０００１(毛旭民) |
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| 摘 要： | 实验确定了酶作用的最适条件，加酶量３０１１．Ｕ／ｇ、加水量２００％、ｐＨ４．２、酶解时间３．５ｈ、酶解温度３８℃，可使山楂浸出率高达７０％。
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| 关 键 词： | 果胶酶 酶法液化 浸出率 |
Application Technology of Pectin Liquefaction Wit the Measure of Fermention |
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| Zhao Quan, Mao Xu-minHarbin College,Harbin. ,China, Heilongjiang Province Food CO.,Harbin,. China.Application Technology of Pectin Liquefaction Wit the Measure of Fermention[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1999(4). |
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| Authors: | Zhao Quan Mao Xu-minHarbin College Harbin China Heilongjiang Province Food CO Harbin China |
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| Institution: | Zhao Quan, Mao Xu-minHarbin College,Harbin. 150020,China, Heilongjiang Province Food CO.,Harbin,150001. China) |
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| Abstract: | |
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| Keywords: | Pectin Liquefaction with the measure of fermention Rate of producing juice |
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