摘要
采用明胶单宁法、壳聚糖法、皂土法等方法对其澄清脱涩,除去部分单宁。结果表明,明胶单宁法、壳聚糖法均可,其中壳聚糖法效果最好,单宁去除量约为0.665%。采用蜂蜜等物质对剩下的单宁物质进行包埋,进而改善刺梨汁的口感。
In this paper, chitosan methods, indigenous methods were used to de-astringent, clarify, and eliminate some tannin.The results showed that the single-ling law gelatin, chitosan method may eliminate some tannin,the best method was chitosan methods,tannin removal was about 0.665 percent.The honey and other substances were used on the remaining gelatin,thus improving the taste thorn pear juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期237-239,共3页
Science and Technology of Food Industry
基金
贵州大学研究生创新基金(2009014)
关键词
澄清
脱涩
包埋
clarification
de-astringent
embedding
