摘要
红枣中多糖、果胶、多酚物质含量高,不易生产稳定性高的红枣清汁。研究了果胶酶酶解技术,壳聚糖以及复合澄清剂澄清技术,并将酶解技术与澄清技术联合应用于澄清红枣汁的生产中。实验结果表明,壳聚糖的澄清效果不及复合澄清剂。果胶酶添加量为120mg/kg,45℃酶解60min,然后采用复合澄清剂(明胶-硅溶胶-膨润土-活性炭)继续澄清60min,生产出的红枣汁透光率为85%,浊度仅为2.2。
It＇s not easy to produce high stability of jujube juice, because jujube is rich in polysaccharide,pectin and polyphenol. Pectinase hydrolysis technology and clarification technology was studied and also combined in the production of high quality of the jujube juice. The results showed that the clarification effect of chitosan was poorer than compound clarifier. 120 mg/kg pectin was added and acted for 60 min in 45 , then compound clarifier （gelatin-silica sol-bentonite-active carbon） was used to clarify for 60 min. The transmittance of jujube juice was 85%, turbidity only 2.2.
出处
《食品科技》
CAS
北大核心
2013年第6期113-117,共5页
Food Science and Technology
关键词
红枣汁
果胶酶解
澄清
壳聚糖
复合澄清剂
jujube juice
enzymatic hydrolysis technology
clarification
chitosan
compound clarifier
