摘要
对樱桃番茄果脯生产中废糖液的澄清与脱色方法进行了研究,采用明胶澄清、活性炭脱色处理,并考察了温度、时间、糖浓度等因素对脱色效果的影响。结果表明:采用1%的明胶混合均匀后在室温8～12℃下静置5～10h,澄清效果好。活性炭对樱桃番茄果脯糖煮液的脱色效果明显,在pH4、搅拌速度120r/min的条件下、80℃、30min、糖液浓度为50%时脱色效果最好。
In processing cherry tomato preserves, it could produce lots of waste preserves sugar boil fluid. And the waste sugar boil fluid could recycle after clarifying and decolourtzation. The method of clarifying and decolourization in waste fluid, which produce in process of cherry tomato preserves is studied. The factor of decolounzation effect, including temperature, time and sugar concentration is analyzed by glutin clarifying and ac- tivated charcoal decoloured. The result indicated that： the effect is fine by mixing in 1% glutin in 5-10 hours at 8-12℃. The effect of activated charcoal is obvious and the best condition is under 50% sugar concentration, 120r/min, 80℃, pH4 afer30 minutes.
出处
《食品科技》
CAS
北大核心
2007年第2期122-125,共4页
Food Science and Technology
基金
国家星火计划项目(2002EA630016)。
关键词
樱桃番茄果脯
糖煮液
脱色
活性炭
cherry tomato preserves
preserves sugar boil fluid
decolofization
activated charcoal
