頁籤選單縮合
題 名 | 柿露加工技術之探討 |
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作 者 | 吳明昌; 蔡碧仁; 余聯誠; 吳秀娥; | 書刊名 | 國立屏東技術學院學報 |
卷 期 | 3 1994.06[民83.06] |
頁 次 | 頁113-122 |
分類號 | 435.62 |
關鍵詞 | 蔗糖轉化酵素; 柿露; Invertase; Perssimon syrup; |
語 文 | 中文(Chinese) |
中文摘要 | 澀柿經催熟後以蔗糖糖漬取得濃糖果漿(柿露),並就不同蔗糖濃度及糖漬溫度 對柿露品質之影響,及柿果本身之蔗糖轉化酵素活性加以探討: (1)蔗糖濃度對可溶性固形物及產量有影響, 對 pH 值、維生素 C 含量及成品色澤沒有 影響。 (2)糖漬溫度對可溶性固形物、柿露產量、成品色澤及 pH 值有影響。 (3)澀柿之蔗糖轉化酵素存在部位以果肉為主,鹽溶性酵素在最適條件下約為水溶性酵素 之 25 倍,澀柿與甜柿二者之蔗糖轉化酵素的最適活性 pH 及溫度並沒有差異。 |
英文摘要 | Persimmon syrup was made from the Processing of produced matured persimmon and sucrose. In this report, it was investigated the influence of sucrose concentration and processing temperature on the quality of persimmon syrup, and the invertase activity of persimmon. 1). Sucrose concentration may have the effect on the soluble solid and yield of syrup, but not on the pH value, vitamin C content and color of syrup. 2). Processing temperature may have the effect on the soluble solid, yield, color and pH value of syrup. 3). Invertase of persimmon was mainly locate on the mesocup of persimmon. Activity of salt soluble invertase was 25 folds higher than the water soluble invertase on the optimum temperature and pH condition. There is no significant difference on invertase activity between Szu-chou and Fuyon persimmon. |
本系統中英文摘要資訊取自各篇刊載內容。