CN114631608A - Enzymolysis method of apple juice, method for stabilizing color value of apple clear juice and concentrated apple clear juice - Google Patents
Enzymolysis method of apple juice, method for stabilizing color value of apple clear juice and concentrated apple clear juice Download PDFInfo
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- 235000015197 apple juice Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 42
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 23
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 51
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 45
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 17
- 235000015206 pear juice Nutrition 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims description 18
- 235000021448 clear apple juice Nutrition 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 108010029182 Pectin lyase Proteins 0.000 claims description 6
- 230000009467 reduction Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000011347 resin Substances 0.000 claims description 4
- 229920005989 resin Polymers 0.000 claims description 4
- 108091005508 Acid proteases Proteins 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 101710130006 Beta-glucanase Proteins 0.000 claims description 3
- 102100032487 Beta-mannosidase Human genes 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 102000004882 Lipase Human genes 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 108010055059 beta-Mannosidase Proteins 0.000 claims description 3
- 108010002430 hemicellulase Proteins 0.000 claims description 3
- 229940059442 hemicellulase Drugs 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 238000006911 enzymatic reaction Methods 0.000 claims 1
- 230000004907 flux Effects 0.000 abstract description 8
- 238000013329 compounding Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000001913 cellulose Substances 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 14
- 241000220225 Malus Species 0.000 description 12
- 230000008569 process Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 5
- 238000009924 canning Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 239000000440 bentonite Substances 0.000 description 2
- 229910000278 bentonite Inorganic materials 0.000 description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- -1 alpha-D-galactopyranosyluronic acid Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an enzymolysis method of apple juice, a method for stabilizing color value of the apple juice and concentrated apple juice, wherein an enzyme preparation added in the enzymolysis step comprises pectinase, and the pectinase is prepared by compounding pectinase special for apple juice and pectinase special for pear juice and is used for fully hydrolyzing pectin, polysaccharides and cellulose. The technical effects of solving the problems that the color value stability of the product is poor when the concentrated clear juice is processed by immature apple raw materials and the internal quality of the clear juice is seriously influenced in the prior art and simultaneously improving the ultrafiltration flux of the fruit juice in the ultrafiltration process are achieved.
Description
The application is a divisional application of Chinese patent application with the application date of 2018, 09 and 28, and the application number of 201811139643.9, and the invention is 'a processing method for stabilizing the color value of apple juice and simultaneously improving the ultrafiltration flux'.
Technical Field
The invention relates to the technical field of fruit juice processing, in particular to an enzymolysis method of apple juice, a method for stabilizing the color value of clear apple juice and concentrated clear apple juice.
Background
Concentrated apple juice is a main processing variety of apples, in the raw material fruit for processing the concentrated apple juice, apples with poor maturity account for more than one third, immature fruits have high starch content and more phenolic proteins and other substances, and the concentrated clear juice produced by the raw material fruit with poor maturity according to the conventional clear juice processing technology has poor stability of color value, namely serious browning and serious influence on the internal quality of the clear juice.
At present, in order to stabilize the color value of a product and improve the production efficiency, a processing enterprise of concentrated apple juice directly processes the product into concentrated mixed juice in the early stage, and the concentrated mixed juice is gradually reworked in an enzymolysis process in the later stage of processing; the other mode is that an adsorbent such as bentonite, gelatin, silica sol and the like is added into an enzymolysis tank for treatment, so as to solve the problems, however, the concentrated apple clear juice processed by the mode still has poor color value stability, darkened color and fast color value reduction after being stored, and also has serious influence on the inherent quality of the clear juice.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, so as to provide an apple juice enzymolysis method, a method for stabilizing the color value of clear apple juice and concentrated apple juice, solve the problems of poor product color value stability and serious influence on the internal quality of clear juice when immature apple raw materials are used for processing the concentrated clear juice in the prior art, and simultaneously improve the ultrafiltration flux of fruit juice in the ultrafiltration process.
The invention provides an enzymolysis method of apple juice, wherein an enzyme preparation is added into squeezed fruit juice during enzymolysis, the enzyme preparation comprises pectinase, and the pectinase is prepared by compounding special pectinase for apple juice and special pectinase for pear juice;
the special pectinase for apple juice comprises the following main enzyme active components: 35-45% of pectin lyase, 20-30% of polygalacturonase, 15-25% of pectin lipase, 5-15% of arabinase, 1-2% of rhamnose-galacturonase, 2-3% of endoglucanase and 1-2% of hemicellulase;
the main enzyme active components of the special pectinase for pear juice comprise: 20-35% of pectin lyase, 5-10% of xylanase, 30-50% of polygalacturonase, 5-10% of mannase, 2-5% of arabinanase, 2-5% of beta-glucanase, 1-2% of acid protease and 0.5-1% of rhamnose-galacturonase.
Preferably, the addition amount of the special pectinase for apple juice is 20-40 mL/t, and the addition amount of the special pectinase for pear juice is 10-20 mL/t.
Preferably, the enzymolysis time is continuously stirred and enzymolyzed for 0.5 to 1.5 hours after the squeezed fruit juice is fully filled.
Preferably, the enzymolysis temperature is 48-58 ℃.
Preferably, the enzyme preparation further comprises an amylase.
Preferably, the addition amount of the pectinase special for apple juice is 30mL/t, and the addition amount of the pectinase special for pear juice is 15 mL/t.
Preferably, the enzymolysis time is continuously stirred and enzymolyzed for 1h after the squeezed fruit juice is filled fully.
Preferably, the temperature of the enzymatic hydrolysis is 53 ℃.
The invention provides a method for stabilizing the color value of clear apple juice, which comprises the steps of selecting, cleaning, squeezing, pasteurization, enzymolysis, stabilizing treatment, ultrafiltration, resin decoloration, concentration, finished product and packaging, wherein the enzymolysis step is the enzymolysis method in the technical scheme.
The invention provides the concentrated apple juice prepared by the method for stabilizing the color value of the apple juice, and the daily color value reduction value of the concentrated apple juice is 0.045% after the concentrated apple juice is stored at the temperature of 0-4 ℃.
In order to solve the technical problems, the invention provides an enzymolysis method of apple juice, wherein an enzyme preparation is added into squeezed fruit juice during enzymolysis, the enzyme preparation comprises pectinase, and the pectinase is prepared by compounding pectinase special for apple juice and pectinase special for pear juice; the special pectinase for apple juice comprises the following main enzyme active components: 35-45% of pectin lyase, 20-30% of polygalacturonase, 15-25% of pectin lipase, 5-15% of arabinase, 1-2% of rhamnose-galacturonase, 2-3% of endoglucanase and 1-2% of hemicellulase; the main enzyme active components of the special pectinase for pear juice comprise: 20-35% of pectin lyase, 5-10% of xylanase, 30-50% of polygalacturonase, 5-10% of mannase, 2-5% of arabinanase, 2-5% of beta-glucanase, 1-2% of acid protease and 0.5-1% of rhamnose-galacturonase. The enzyme preparation of the enzymolysis method of the clear apple juice provided by the invention comprises pectinase, and the pectinase is compounded by special pectinase for apple juice and special pectinase for pear juice.
In the traditional processing process of the apple concentrated clear juice, the concentrated fruit juice is subjected to enzymolysis only by using apple clear juice pectinase, the color value of a finished product finally obtained by the processing mode is poor in stability, and the problem is caused because the apple pectin contains a smooth area consisting of alpha-D-galactopyranosyluronic acid and a hair area consisting of alpha-L-rhamnogalacturonate.
The fruit juice is subjected to enzymolysis treatment by adding the pectinase special for apple juice and the pectinase special for pear juice in the enzymolysis process, and a smooth area and a hair area of pectin are decomposed simultaneously, so that the effect of ensuring the stable color value of the finished concentrated fruit juice is realized, meanwhile, the pectinase is compounded for decomposing pectin, polysaccharides and cellulose which are substances causing membrane blockage, and the ultrafiltration flux of an ultrafiltration procedure in the subsequent processing process is improved.
Detailed Description
The present invention is further illustrated by the following specific examples.
The first embodiment is as follows:
a processing method for stabilizing the color value of clear apple juice comprises the steps of selecting, cleaning, squeezing, pasteurization, enzymolysis, stabilizing treatment, ultrafiltration, resin decoloration, concentration, finished product packaging and the like, wherein an enzyme preparation is added in the enzymolysis process and comprises pectinase besides amylase, and the pectinase is prepared by compounding pectinase special for apple juice and pectinase special for pear juice and is used for fully hydrolyzing pectin.
The addition amount of the special pectinase for apple juice is 30mL/t, and the addition amount of the special pectinase for pear juice is 15 mL/t.
Wherein the enzymolysis time of the enzymolysis procedure is continuously stirred and enzymolyzed for 1h after the fruit juice is fully filled.
Wherein the enzymolysis temperature of the enzymolysis procedure is 53 ℃.
Comparative example one:
a traditional processing method of apple clear juice comprises the steps of selecting, cleaning, squeezing, pasteurization, enzymolysis, stabilizing treatment, ultrafiltration, resin decoloration, concentration, finished product, packaging and the like, wherein an enzyme preparation added in the enzymolysis process is common apple clear juice pectinase.
Comparative example two:
a method for processing traditional apple clear juice in background technology comprises directly processing into concentrated mixed juice, and gradually reworking the concentrated mixed juice in enzymolysis process in later stage of processing.
Comparative example three:
a method for processing traditional apple juice in background technology comprises adding adsorbent such as bentonite, gelatin, silica sol, etc. into enzymolysis tank.
By performing parameter measurements on the finished products and processes of example one and comparative example, it can be concluded that: (1) the color value change of the existing concentrated apple juice processed by the first process of the embodiment added with the hair area decomposing enzyme is only about 0.05% (440nm) per day after the concentrated apple juice is stored at 0-4 ℃ (the experimental results are detailed in table 1); (2) due to the further decomposition of pectin, the pectin content of the blocked ultrafiltration membrane is reduced, so that the ultrafiltration flux is obviously improved (the experimental result is detailed in table 2).
TABLE 1 color number stability test results for concentrated apple juice
| Sample numbering | Comparative example 1 | Example one |
| Color value before canning (%, 440nm) | 85.2 | 85.5 |
| Color value after canning (%, 440nm) | 81.4 | 83.4 |
| Color value reduction value (%, 440nm) in canning process | 3.8 | 2.1 |
| The daily value reduction (%/day, 440nm) after storage at 0-4 deg.C | 0.132 | 0.045 |
TABLE 2 Experimental results on the Effect of ultrafiltration flux
For Table 2, the design capacity of ultrafiltration was 20m3L, the sugar degree of the juice before ultrafiltration is13.3%, the ultrafiltration flux was calculated as the average flux over a 20 hour cycle.
In light of the foregoing description of the preferred embodiment of the present invention, many modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention. The technical scope of the present invention is not limited to the content of the specification, and must be determined according to the scope of the claims.
Claims (10)
1. An enzymolysis method of apple juice is characterized in that: during enzymolysis, an enzyme preparation is added into the squeezed fruit juice, the enzyme preparation comprises pectinase, and the pectinase is compounded by special pectinase for apple juice and special pectinase for pear juice;
the special pectinase for apple juice comprises the following main enzyme active components: 35-45% of pectin lyase, 20-30% of polygalacturonase, 15-25% of pectin lipase, 5-15% of arabinase, 1-2% of rhamnose-galacturonase, 2-3% of endoglucanase and 1-2% of hemicellulase;
the main enzyme active components of the special pectinase for pear juice comprise: 20-35% of pectin lyase, 5-10% of xylanase, 30-50% of polygalacturonase, 5-10% of mannase, 2-5% of arabinanase, 2-5% of beta-glucanase, 1-2% of acid protease and 0.5-1% of rhamnose-galacturonase.
2. The enzymatic hydrolysis method according to claim 1, characterized in that: the addition amount of the special pectinase for apple juice is 20-40 mL/t, and the addition amount of the special pectinase for pear juice is 10-20 mL/t.
3. The enzymatic hydrolysis method according to claim 1, characterized in that: and the enzymolysis time is continuously stirred and enzymolyzed for 0.5-1.5 h after the squeezed fruit juice is fully filled.
4. The enzymatic hydrolysis method according to claim 1, characterized in that: the temperature of enzymolysis is 48-58 ℃.
5. The enzymatic method of claim 1, 3 or 4, wherein: the enzyme preparation further comprises an amylase.
6. The enzymatic hydrolysis method according to claim 2, characterized in that: the addition amount of the special pectinase for apple juice is 30mL/t, and the addition amount of the special pectinase for pear juice is 15 mL/t.
7. The enzymatic hydrolysis method according to claim 3, characterized in that: the enzymolysis time is continuously stirred and enzymolyzed for 1h after the squeezed fruit juice is filled fully.
8. The enzymatic hydrolysis method according to claim 4, characterized in that: the temperature of the enzymolysis is 53 ℃.
9. A method for stabilizing the color value of clear apple juice comprises the steps of selecting, cleaning, squeezing, pasteurization, enzymolysis, stabilizing treatment, ultrafiltration, resin decoloration, concentration, finished product and packaging, and is characterized in that: the enzymolysis is the enzymolysis method of any one of claims 1 to 8.
10. A concentrated apple juice prepared by a method of stabilizing the color value of an apple juice according to claim 9, wherein: and after the apple juice is stored at the temperature of 0-4 ℃, the daily reduction value of the color value of the concentrated apple juice is 0.045%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210187208.3A CN114631608A (en) | 2018-09-28 | 2018-09-28 | Enzymolysis method of apple juice, method for stabilizing color value of apple clear juice and concentrated apple clear juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811139643.9A CN109303224A (en) | 2018-09-28 | 2018-09-28 | A kind of processing method that stable apple clear juice color value simultaneously improves ultra-filtration flux simultaneously |
| CN202210187208.3A CN114631608A (en) | 2018-09-28 | 2018-09-28 | Enzymolysis method of apple juice, method for stabilizing color value of apple clear juice and concentrated apple clear juice |
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| CN201811139643.9A Division CN109303224A (en) | 2018-09-28 | 2018-09-28 | A kind of processing method that stable apple clear juice color value simultaneously improves ultra-filtration flux simultaneously |
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| CN1803034A (en) * | 2005-01-10 | 2006-07-19 | 中国农业大学 | Method for recovering filtration rate of hyperfiltration membrane |
| CN102210471A (en) * | 2010-04-09 | 2011-10-12 | 烟台北方安德利果汁股份有限公司 | Method for processing stable concentrated clear juice by using multiple kinds of immature apples |
| CN102766613A (en) * | 2000-03-20 | 2012-11-07 | 巴斯福股份公司 | Talaromyces emersonii beta-glucanases |
| CN109259027A (en) * | 2018-12-20 | 2019-01-25 | 烟台五神生物科技有限公司 | A kind of health beverages |
| CN109303224A (en) * | 2018-09-28 | 2019-02-05 | 烟台北方安德利果汁股份有限公司 | A kind of processing method that stable apple clear juice color value simultaneously improves ultra-filtration flux simultaneously |
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| DE102008024778A1 (en) * | 2008-05-23 | 2009-11-26 | Ab Enzymes Gmbh | Use of pectinolytic enzymes for the treatment of fruit and vegetable mash and enzyme sequences thereto |
| CN102292437B (en) * | 2008-12-19 | 2015-06-24 | 杜邦营养生物科学有限公司 | Process for production of an enzyme product |
| US20130156890A1 (en) * | 2010-09-23 | 2013-06-20 | Novozymes A/S | Methods of Juice Production |
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| CN102766613A (en) * | 2000-03-20 | 2012-11-07 | 巴斯福股份公司 | Talaromyces emersonii beta-glucanases |
| CN1803034A (en) * | 2005-01-10 | 2006-07-19 | 中国农业大学 | Method for recovering filtration rate of hyperfiltration membrane |
| CN102210471A (en) * | 2010-04-09 | 2011-10-12 | 烟台北方安德利果汁股份有限公司 | Method for processing stable concentrated clear juice by using multiple kinds of immature apples |
| CN109303224A (en) * | 2018-09-28 | 2019-02-05 | 烟台北方安德利果汁股份有限公司 | A kind of processing method that stable apple clear juice color value simultaneously improves ultra-filtration flux simultaneously |
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