| 酶解处理对葡萄汁芳香物回收工艺的影响 |
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| 引用本文： | 张振华,葛毅强,倪元颖,闫红,蔡同一.酶解处理对葡萄汁芳香物回收工艺的影响[J].食品与发酵工业,2003,29(4):1-4. |
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| 作者姓名： | 张振华 葛毅强 倪元颖 闫红 蔡同一 |
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| 作者单位： | 1. 中国农科院科技管理局,北京,100081
2. 中国农业大学食品学院,北京,100094 |
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| 基金项目： | 国家自然科学基金资助项目 (No .39970 5 31 )，中华农业科教基金资助项目 (No.99- 0 1 -E0 5 ) |
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| 摘 要： | 以玫瑰香葡萄为试材 ,采用NOVOferm1 2酶制剂对葡萄中键合态芳香物质进行酶解处理 ,并结合感官评定 ,研究了酶解处理对葡萄汁芳香物回收工艺的增香效果。结果表明 ,酶解处理葡萄汁芳香物回收液中葡萄典型芳香物质总含量比未酶解处理葡萄汁芳香物回收液增长了 30 2 1 4μg/L ;感官分析表明 ,酶解处理对葡萄汁芳香物质回收工艺具有明显的增香调控作用
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| 关 键 词： | 葡萄汁 芳香物回收 酶解 |
| 修稿时间： | 2002年11月23 |
The Effect of Enzymolysis Treatment on the Technology of Aroma Recovery in Grape Juice |
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| Zhang Zhenhua,Ge Yiqiang,Ni Yuanying,Yan Hong,Cai Tongyi.The Effect of Enzymolysis Treatment on the Technology of Aroma Recovery in Grape Juice[J].Food and Fermentation Industries,2003,29(4):1-4. |
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| Authors: | Zhang Zhenhua Ge Yiqiang Ni Yuanying Yan Hong Cai Tongyi |
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| Affiliation: | Zhang Zhenhua 1 Ge Yiqiang 2 Ni Yuanying 2 Yan Hong 2 Cai Tongyi 21 |
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| Abstract: | The glycosidically bound aroma in Muscat of Hamburg was set free by NOVO ferm12 enzyme preparation in the processing of aroma recovery The effect was evaluated by GC analysis and organoleptic investigation The results are as follows: The content of typical aromatic compound increase by enzymolysis treatment. Organoleptic investigation indicate that enzymolysis treatment has notable aroma enhancing effect for aroma recovery techniques of grape juice |
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| Keywords: | grape juice enzymolysis aroma recovery |
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