The clarification effect of pectinase and celluase on pineapple juice was studied and compared.
The clarification effect of pectinase and celluase on pineapple juice was studied and compared.
本文研究比较了果胶酶和纤维素酶对菠萝汁的澄清效果,确定了各自的最佳工艺参数,并在单因素试验的基础上,通过复合酶的多因素正交试验,获得澄清菠萝汁的最适工艺条件为:果胶酶用量为8。