摘要
研究壳聚糖澄清马蹄汁的工艺条件,以马蹄汁透光率为指标,重点探讨壳聚糖添加量、处理温度及澄清时间等工艺参数对马蹄汁澄清效果的影响。结果表明,壳聚糖澄清马蹄原汁的最佳工艺条件是:壳聚糖用量0.8 g/L,温度40℃,pH值5.0(自然pH值),澄清时间45 min。澄清后的马蹄汁透光率可达93.9%,与原汁相比,其VC含量、可溶性固形物及总糖含量无明显变化,果胶含量去除80%以上。
With water chestnut juice light transmittance as index,mainly discussed the optimum technological conditions of amount to chitosan,temperature,PH value and clarify time etc.for water chestnut juice clarification by using chitosan.The results of orthogonal test：indicates that the optimum technological conditions for water chestnut juice clarification by using chitosan were 0.8 g/L,40 ℃,pH 5.0 and time is 45 min.compared with water chestnut juice,water chestnut juice luminousness can reach 93.9%,and the VC content、the amount of soluble solid content and sugar content was remained almost unchangeable,pectin content remove more than 80%.
出处
《食品与机械》
CSCD
北大核心
2011年第1期118-120,共3页
Food and Machinery
关键词
壳聚糖
马蹄汁
澄清
工艺参数
chitosan
water chestnut juice
clarification
technological parameter
