全果柑橘汁的研制_生物工程毕业论文范文格式_论文天下网 关键词 ：全果柑橘汁；果胶酶；β-环糊精；脱苦 [gap=1031]Key words：entire citrus juice; β-cyclodextrin; pectase; debittering
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pectase treatment 果胶酶处理
pectase medium 果胶酶培养基
pectase activity 果胶酶活性
hawthorn pectase 山楂果胶酶
microbial pectase 微生物果胶酶
pectase lixiviation 果胶酶浸提法
The effect of NSP enzyme on manipulation of energy in diet: xylanase> β-glucanase> cellulose>pectase.
日粮能量调控效应的主次顺序为木聚糖酶＞β-葡聚糖酶＞纤维素酶＞果胶酶。
参考来源 - 非淀粉多糖酶谱筛选及酶制剂对肉仔鸡日粮代谢能调控效应的研究The process technology and related parameters have been determined, the first step of which is processing hawthorn using pectase, with the optimum adding capacity controlled at 0.05%, enzyme digestion time 3.5 hours, temperature 35 ?
山楂采用酶法取汁，最佳工艺参数为果胶酶添加量0.05％，酶解时间3.5 h，酶解温度35℃，加水量1-2倍果重。
参考来源 - 山楂果醋及山楂茶的研究与开发·2,447,543篇论文数据，部分数据来源于NoteExpress
N an enzyme occurring in certain ripening fruits: involved in transforming pectin into a soluble form 果胶酶
Pectase was added in fermentation pretreatment to treat with fruit juice.
发酵前添加果胶酶处理果汁。
The effect and result of clarifying litchi juice with pectase and diatomite were studied.
研究了果胶酶和硅藻土联合澄清荔枝果汁的作用和效果。
The effects of some commonly-used fruit wine clarifiers including pectase, SO2, glutin and PVPP etc.
研究了果胶酶、SO 2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。
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