果汁中去除蛋白质方法的探讨

The exploration to the method of protein exclusion from juice

主要论述了用活性炭吸附原理去除果汁中蛋白质的方法,并对其影响因素、结果进行分析和探讨,最终确定了去除果汁中蛋白质的最佳条件为:pH4.4左右,温度20℃,每25mL果汁加入0.25g活性炭,搅拌时间为20min,可以将果汁中大约90%的蛋白质除去。

The method of protein exclusion from the juice was studied by means of the absorption of active carbon. After the analysis and discussion to the influencial factors and outcome,the best condition of the protein exclusion from the juice was as follows, pH 4.4 or so, the temperature 20℃, active carbon 0.25g each 25mL juice active carbon 0.25g, mixing time 20min,which could remove juice about 90% protein.