摘要
为了制备澄清透明且营养丰富的红枣汁,将干红枣经果胶酶解浸提,得到红枣汁。采用果胶酶和壳聚糖分别对红枣汁进行澄清处理,以透光率为指标,比较两种方法的澄清效果。对两种澄清方法进行正交试验的极差分析和方差分析,结果表明,壳聚糖的澄清效果更好。确定了壳聚糖澄清红枣汁的最佳工艺条件为:壳聚糖添加量为0.02%,50℃下澄清1h,所得澄清汁的透光率达到95.6%。清汁与原汁相比,汁液清澈透明、色泽自然。总糖含量提高,总酸含量无明显变化。
The technology of jujube juice by enzymatic liquefaction was studied in order to increase the transmittancy of juice and the content of nutrients. The clarification technique of jujube juice was discussed. The crude jujube juice was clarified by pectinase and chitosan respectively. Analysis of graded difference and variance analysis of the 0rthogonal experiments were made between pectinase clarification and chitosan clarification .The experiment resulted that chitosan was the better clarifier. The optimum conditions were 0.02% adding amounts of chitosan, temperature 50~（2, time 1 h. The final jujube juice had a transmittancy 95.6%. It had a clear and transparent appearance, with natural colour and good flavor. Total sugar increased and total acid had little change.
出处
《食品工业》
北大核心
2010年第2期50-51,共2页
The Food Industry
关键词
红枣
澄清
果胶酶
壳聚糖
jujube
clarification
pectinase
chitosan
