摘要
本文研究比较了果胶酶和壳聚糖对菠萝汁的澄清方法,并确定了各自的最佳工艺参数,果胶酶法:果胶酶100mg/kg,pH3,温度40 ;壳聚糖法:0.6g/L,pH3,温度40 。从澄清效果和贮存稳定性看,两种方法都能很好的澄清菠萝汁;从总体成本看,壳聚糖法明显优于果胶酶法,其贮藏时间长,成本低,易控制,是较好的澄清剂。
This study compared the clarification effect of pectin esterase and chitosan respectively in pineapple juice. The best technology parameters of pectin esterase method was: pectin esterase 100mg/kg, pH3, 40℃; The best technology parameters of chitosan method: chitosan 0.6g/L, pH3, 40℃. The clarification result and storage time of two methods was similar. Thinking about economy effect the chitosna method is better than pectin esterase.
