复合澄清剂澄清姜汁的工艺

The Technology of Compounding Clarifying Agent to Clarify Ginger Juice

通过凹土负载壳聚糖聚合物(简称凹土-壳聚糖)对姜汁的澄清工艺进行研究,以果汁的透光率为指标,在单因素试验基础上采用正交试验优化姜汁的澄清工艺,考察护色剂的添加量、凹土-壳聚糖的添加量、澄清温度及澄清时间对姜汁澄清效果的影响。将凹土-壳聚糖的澄清效果与纯化凹土、酸化凹土的澄清效果进行对比,进一步考察凹土-壳聚糖的澄清效果,并对姜汁在贮藏过程中的稳定性进行研究。结果表明,护色剂柠檬酸的最适添加量0.4%,凹土-壳聚糖的最适添加量1 g/100 mL姜汁,最佳澄清温度50℃,最佳澄清时间50 min。在此工艺下制得的姜汁姜辣素含量2.72 mg/g,透光度97%,呈微带酸味的鲜艳淡黄色,且具有较好稳定性。

The clarification process of ginger juice was studied with attapulgite-chitosan polymer(attapulgite-chitosan).Taking the light transmittance of juice as the index,on the basis of single factor experiment,orthogonal experiment was used to optimize the clarification process of ginger juice.The effect of different amount of colorant and attapulgite-chitosan,clarification temperature and clarification time on the clarification of ginger juice was investigated.The clarification effect of attapulgitechitosan was compared with that of purified attapulgite and acidified attapulgite to further investigate the clarification effect of attapulgite-chitosan,and study the stability of ginger juice during storage.The results showed that the optimum amount of citric acid in the conditioner 0.4%,the optimal amount of attapulgite-chitosan 1 g/100 mL ginger juice,the best clarification temperature 50℃and the best clarification time 50 min.Under the process,the ginger content of the ginger juice was 2.72 mg/g,and the translucency was as high as 97%,with good stability.