Application progress of enzyme preparation in fruit and vegetable juice clarification and processing
The current fruit and vegetable juice industries in our country developed rapidly, because enzyme preparation could solve the problems such as the low juice yielding, the difficult clarification, the easy brown-changing, the easy lose of flavor substance, and the hardly remove of bitter substance. So the enzyme preparation are widely used in fruit and vegetable juice processing field. At present, enzyme preparation which was used in the fruit and vegetable juice processing included pectinase, cellulase, amylase, glucose oxidase, and naringin enzymeetc. In this paper, for fruit and vegetable juice, the mechanism action and application progress in advancing yield about pectinase, cellulase, and amylase were introduced, the enzymes and other methods for fruit and vegetable juice clarification effects were compared, the application status in improving the sensory quality aspects of glucose oxidase, naringin enzyme, andβ-glycosidase enzymes were stated. When the problems of enzymes used in fruit and vegetable juice processing were analyzed, the enzyme preparation application perspective and development direction were prospected. Therefore, the further basis and reference were provided for the application of enzyme preparation in the fruit and vegetable juice industry.
fruit and vegetable juiceenzyme preparationsclarificationprocessingapplication prospect
NETL
NSTL
万方数据
维普
