摘要
将黑莓汁通过果胶酶澄清,再利用明胶、PVPP、皂土3种澄清剂对果汁进一步澄清处理。通过透光率、浊度、色度、感官评价及贮藏期稳定性指标比较它们的澄清效果,结果表明:这几种澄清剂对黑莓果汁都有一定程度的澄清和脱色作用,其中明胶和皂土澄清效果好,皂土和PVPP脱色较轻,明胶稳定性最佳,皂土和PVPP不理想。单一澄清剂中,明胶是一种较为理想的澄清剂,其最佳用量为0.03g/dL。
Blackberry juice was treated by Pectinase preliminarily, and then clarified by Gelatin, PVPP, and Ben- tonite respectively. The light Transmittance, Turbidity, Color, Sensory evaluation and Stability of the clarified blackberry juice were tested to determine the clarification effect, the results showed that all these elarifiers had the effects of clari- fication and discoloration on blackberry juice. The Gelatin and Bentonite had better effect on clarification, the Bentonite and PVPP had light decoloration effect, the Gelatin had the best effect on stability meanwhile the Bentonite and PVPP were not ideal. When single elarifier was applied, effect of gelatin was better than that of the others, and the optimum amount of Gelatin was 0.03 g/dL.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第4期132-137,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
黑莓果汁
澄清剂
澄清
blackberry juice
clarifiers
clarification
