摘要
以壳聚糖为澄清剂对酸樱桃果汁进行澄清处理。在单因素试验的基础上,采用Box-Behnken响应面设计,研究了壳聚糖添加量、作用时间和作用温度对酸樱桃果汁澄清效果的影响。确定适宜的工艺参数是:壳聚糖添加量0.6 g/L、作用时间35 min、作用温度44℃。此工艺条件下处理的酸樱桃果汁,浊度为0.37 NTU,可溶性固形物含量为12.0%,果胶未检出。
The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied. Based on single-factor experiments, Box-Behnken experimental design was used to explore the clarification effects of chitosan amount, reaction time and temperature on sour cherry juice. The optimal operation conditions were： chitosan amount 0.6 g/L, reaction time 35 min, temperature 44℃. Under these conditions, the turbidity was 0.37 NTU, soluble sol- id content was 12.0% and pectin was not detected.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第10期91-95,共5页
Food and Fermentation Industries
基金
北京市农林科学院科技创新能力建设专项(KJCX201102004)
公益性行业(农业)科研专项经费资助(200903019)
关键词
壳聚糖
酸樱桃
果汁
澄清
chitosan, sour cherry ,juice, clarification
