壳聚糖和果胶酶澄清桑椹果汁效果的比较

Comparative Study on Chitosan and Pectinase Clarifying Mulberry Fruit Juice

将桑椹果汁分别采用果胶酶和壳聚糖进行澄清处理,确定了各自的最佳工艺条件,并对两种澄清效果进行比较。果胶酶法:果胶酶1.5 mL/L,温度40℃,pH3;壳聚糖法:1.0 g/L,温度40℃,pH3。试验结果表明,两种方法对澄清桑椹果汁均有较好的稳定性,但总体上看,壳聚糖因来源丰富,成本低,澄清条件易控制,所得澄清汁透光率达到95%以上,澄清效率高,使壳聚糖法明显优于果胶酶法。

Pectinase and chitosan were used with mulberry fruit juice clarification. The optimum condition was decided respectively, and their clarification effects were compared. The dosage of pectinase was 1.5 mL/L and pH3 at 40 ℃; the dosage of chitosan was 1.0 g/L and pH3 at 40 ℃. The result showed that each method had fine stability, but on the whole, chitosan was better than pectinase because its resource was abundant with low cost and the clarifying condition could control easily. The clarification effect of chitosan was good and the transmittance of clarifying mulberry fruit juice was over 95 %.