摘要
以苹果为原料,讨论何首乌粗多糖对苹果汁澄清的影响,用单因素试验分别对影响果汁澄清的多糖添加量、澄清时间、澄清温度、pH值因素进行选取,在此基础上利用中心组合试验优化苹果汁的澄清条件。通过响应面分析,确定苹果汁澄清的最佳工艺条件为:粗多糖浓度1.1 g/L,时间65 min,温度29℃,pH 3.5。在此条件下苹果汁的透光率最高可达75.5%。
Studied the effects of polysaccharide from polygonum multiflorum thunb on apple juice clarification.It is found that some parameters,such as polysaccharide add the amount of time,temperature,pH,have influence on the clarification of apple juice,and the clarification procedure was optimized using surface response methodology（RSM）.The obtained optimal parameters of the extraction procedure of W-SP by RSM were： the concentration of polysaccharide 1.1 g/L,time 65 min,temperature 29 ℃,pH 3.5.In this condition,the transmission rate of apple juice attain to 75.5%.
出处
《食品与机械》
CSCD
北大核心
2011年第1期113-117,共5页
Food and Machinery
关键词
何首乌
多糖
苹果汁
澄清
响应面
polygonum multiflorum thunb
polysaccharide
apple juice
clarification
response surface
