Study on enzymatic maceration processing of radish juice

doi:10.13386/j.issn1002-0306.2013.14.066

Study on enzymatic maceration processing of radish juice[J]. Science and Technology of Food Industry, 2013, (14): 216-219. DOI: 10.13386/j.issn1002-0306.2013.14.066

Citation:

Study on enzymatic maceration processing of radish juice[J]. Science and Technology of Food Industry, 2013, (14): 216-219. DOI: 10.13386/j.issn1002-0306.2013.14.066

Citation:

Study on enzymatic maceration processing of radish juice[J]. Science and Technology of Food Industry, 2013, (14): 216-219. DOI: 10.13386/j.issn1002-0306.2013.14.066

Study on enzymatic maceration processing of radish juice

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The radish was used as raw material, and was hydrolysed by pectinase and cellulase.The enzymatic maceration parameters were investigated by single-factor experiment and orthogonal design.Results indicated that the optimal enzymatic maceration conditions were as follows:pectinase concentration 0.20g/kg, cellulase concentration 0.60g/kg, pH5.0, hydrolysis temperature 45℃, and hydrolysis time 80min.Under these conditions, the juice yield was 80.13% and transmittance was 89.20%。

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Study on enzymatic maceration processing of radish juice

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