壳聚糖澄清白茅根饮料工艺研究

Study on technology of chitosan clarify imperata cylinarica(L.)rhizome beverage

将白茅根浸提液采用壳聚糖进行澄清处理,通过正交试验研究确定最佳澄清工艺条件,结果表明最佳澄清工艺条件:壳聚糖添加量0.2g/L、调浸提液pH值3.0、澄清2.0h。取白茅根澄清液、18%白砂糖液、蒸馏水按2∶2∶1比例调配可制得具有独特白茅根香气、微带黄色、酸甜口味且稳定性好的白茅根饮料。

The clarification technology of imperata cylinarica（L.） rhizome juice was studied. Clarificated by chitosan, the best clarification condition of imperata cylinarica（L.） rhizome juice was choosing by orthogonal experiment. The optimum condition was 0.2g/L adding admeasure of chitosan, pH 3.0, processing 2h. It was proved that the optimal proportion of imperata cylinarica（L.） rhizome juice, 18% sugar solution, pure water was 2：2：1, with which the beverage has particular smell of Imperata cylinarica （L.） rhizome, tiny-yellow color, good taste and stably.