摘要
旨在研究壳聚糖对葡萄汁澄清的效果。通过单因素实验可知，壳聚糖添加量0．6～0．8g／L，澄清温度为50—70℃，pH值为3．49，澄清时间为40～60min时，对葡萄汁澄清效果较好，正交实验对壳聚糖澄清葡萄汁适宜工艺：壳聚糖添加量0．8g／L，葡萄汁澄清温度为60℃，澄清时间为50min，pH选择葡萄汁的自然pH值3．49，其透光率可达92．3％。与原相比葡萄汁可溶性固形物含量、pH值基本不变，果胶和蛋白质大量清除，提高了葡萄果汁的稳定性。
The clarification of grape juice by means of chitosan was studied. The results from the test of single factor showed that the optimum chitosan amount, temperature, pH and clarification time was 0.6 - 0.8g/L,50 - 70℃ , 3.49 and 40 -60rain respectively for clarification of grape juice. The results from the orthogonal test showed that the optimum technological condition for clarification of grape juice was adding 0.8 g/L chitosan at 60℃ for 50rain and its transmittance of the clarified grape juice was up to 92.3%. Comparing with the original grape juice,the contents of soluble solids,pH were almost the same after clarification. Removing both the pectin and some proteins improved the stability of grape juice.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第3期118-121,共4页
Food and Fermentation Industries
关键词
壳聚糖
葡萄汁
澄清
chitosan, grape juice, clarification
