苦荞麦麦麸浸出汁澄清方法及储藏稳定性的研究

Study on Clarifying Water Buckwheat Juice and Stability

实验研究了苦荞麸浸出汁的澄清工艺及储藏稳定性。结果表明:苦荞麸浸出汁澄清的最佳工艺条件为明胶用量0.02%,操作温度30℃,pH值3.0。影响浸出汁色泽稳定性的主要因素是温度和光照条件,影响浸出汁悬浮稳定性的主要因素是储藏时间。

Experiment study of soak juice by tartary buckwheat bran the clarification technology and store the stabilities. Theresult shows: soak juice the best process conditions who juice clarify at gelatin 0.02% quantity, operate temperature No. 30 byjuice, pH is worth 3.0. Influence to color luster of stability soak juic the main factors is temperature and illumination's termse,influence to suspend of stability soak juice the main factors is store time.