摘要
将红枣浸提原汁分别采用果胶酶和壳聚糖进行澄清处理,并对2种澄清剂的澄清效果进行比较,确定较好的澄清剂及其澄清工艺条件。试验表明,壳聚糖的澄清效果较好,确定壳聚糖澄清红枣汁的最佳工艺条件为:壳聚糖添加量0.4g/L、50℃下澄清30min,所得澄清汁透光率达到95%以上,枣汁清澈透明、色泽自然、枣香浓郁。
The clarification technique of jujube juice was studied in this paper. The crude jujube juice was clarified by pectinase and chitosan respectively. Based on experiment result, chitosan was the better clarifier. The optimum condition was 0.4g/L adding admeasure of chitosan, 50℃ keeping 30 minutes. The final juice had a transmittancy over 95%, with natural color and good flavor.
出处
《食品科技》
CAS
北大核心
2005年第1期65-67,70,共4页
Food Science and Technology
关键词
红枣汁
澄清
果胶酶
壳聚糖
jujube juice
clarification
pectinase
chitosan
