摘要
在采用壳聚糖澄清红枣汁中,研究了壳聚糖用量、温度、pH对澄清效果的影响。结果表明:壳聚糖澄清枣汁透光率可达98%以上,清汁与原汁相比,VC含量、可溶性固形物含量稍有下降,总糖含量变化不明显,其澄清优化工艺条件是壳聚糖用量3%(1%壳聚糖醋酸溶液)、温度45℃、pH3.5。
The clarification of Chinese jujube juice was conducted by use of the properties of poly-cationic electrolyte of chitosan. The influence of dosage of chitosan, temperature and pH on the clarification effect was studied. The results indicated that the transparenceof the juice clarified by chitosan reached over 98%. Total sugar was similar to that of the untreated juice, but Vc and soluble solids decreased a little. The optimized technological conditions were 3% chitosan (1% chitosan-acetic acid solution), 45℃and pH 3.5.
出处
《饮料工业》
2005年第2期43-46,共4页
Beverage Industry
关键词
壳聚糖
红枣
澄清
chitosan
Chinese jujube
clarification
