从红龙果皮的纤维素中产生液态糖,并伴有水利作用

Michelle Nattaya Narerat Nuraini, Mustika Nindiya Mutma'innah, Devi Tridayanti, Lucky Hartanti
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引用次数: 0

摘要

液体糖是一种广泛用于食品工业的甜味剂。除淀粉外,用纤维素酶水解纤维素还可制得液态糖。本研究旨在获得红火果果皮纤维素液糖生产中纤维素酶的最佳浓度。液体糖的生产采用水解不同浓度(1%、2%、3%)酶的方法。结果表明,添加三种不同浓度的酶对液体糖的特性没有显著影响。观察的特征是总糖含量、水分、灰分含量、粘度和颜色。根据对总糖含量和颜色的观察,酶浓度为3%时为最佳液糖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Produksi Gula Cair dari Selulosa Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Hidrolisis Enzim
Liquid sugar is a sweetener that is widely used in the food industry. Apart from starch, liquid sugar can be produced from cellulose hydrolysis by using cellulase enzymes. This study aims to obtain the best concentration of cellulase enzymes in the production of cellulose liquid sugar in the skin of red dragon fruit. The production of liquid sugar uses the method of hydrolysing enzymes of different concentrations (1%,2%,3%). The results showed that there was no significant influence on the characteristics of liquid sugars resulting from the addition of three different enzyme concentrations. The observed characteristics are total sugar content, water, ash content, viscosity and color. Enzyme concentration of 3% is the best liquid sugar based on observations of total sugar content and color.
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