香蕉汁的酶处理生产工艺研究

Study on the Enzymatic Treatment of Banana Juice

摘要:

本文研究了香蕉汁的酶处理工艺。研究表明采用果浆酶处理香蕉汁，可以明显提高产品的得率和澄清度，优化生产工艺条件为：果浆酶用量0.08%，酶解温度45 ℃，酶解时间120 min。酶处理法可明显提高香蕉汁的质量。

Abstract:

The enzymatic processing technology of banana juice was studied. The yield and clarity of banana juice were efficiently improved by treating the juice with the enzyme Pectinex Smash. The optimal enzyme dosage, reaction temperature and time were 0.08%, 45 ℃ and 120 min, respectively. The quality of banana juice could be improved by the enzyme treatment.