壳聚糖对梨醋澄清效果的影响研究

Studies on clarification effects of chitosan for pear vinegar

文章对壳聚糖澄清砀山酥梨醋进行了研究,结果表明:随着壳聚糖用量和澄清时间的增加,砀山酥梨醋的透光率逐渐升高;随着澄清温度和pH值的的升高砀山酥梨醋的透光率先升高后下降。通过正交试验确立了影响壳聚糖澄清效果因素的主次顺序为壳聚糖用量>pH值>温度>时间,并对澄清参数进行了优化。在最优澄清参数下制得的砀山酥梨醋,感官特性良好,果胶和可溶性蛋白含量比澄清前显著降低,其它营养指标澄清前后变化不明显。

The clarification of chitosan for Dangshansu pear were researched in this paper.Results indicated：The transmittance of Dangshansu pear were gradually augmented with the dosage of chitosan and clarification increased.And the transmittance of Dangshansu pear were raised in advance and fell later with the clarification temperature and pH value.The factors of clarification effects were determined by orthoganal experiments and the order were the dosage of chitosan,pH value,tempreture and time in sequence and the clarification parameters were optimized.The sensory characteristics of Danshansu pear produced under the optimim clarificated parameter were all right.The soluble pectin and protein contents were evidently debased after clarification and the changes of other nutritional indexes were not obvious.