天然西瓜汁饮料澄清工艺研究

The Clearing Technology Study in Process of Watermelon Juice

甲壳胺应用于天然西瓜汁的澄清，其总酸度、pH、氨基酸总量变化甚少，维生素C稍有降低，蛋白质损失较大．以最大吸收波段的吸光度控制色度，总可溶性固形物控制甜度，适当添加香精调节风味，可配制出色、香、味俱佳的天然西瓜汁饮料．若设计日处理西瓜6吨生产线一条，可日产250ml易拉罐西瓜汁3万罐，经济效益可观．

In this work, chitosamine was used as a clearing agent for natural watermelon juice. The total acid, pH and amino acid content were found change less. Vitamin C was found a small loss and protein an evident loss. The absorptivity of the maximum absorption band in spectrum can be used to control the colourity of the juice. The sweetness can be adjusted with sugar. Some flavouring essence can be added in necessary. The final product will have satisfy colour, smell and taste. A small production line which can treat 6 ton of watermelon a day may produce more than 30000 cans of juice. The economic benefit is positive.