摘要
研究苹果汁经不溶性壳聚糖处理后主要营养素的变化。苹果汁经不溶性壳聚糖的脱色和澄清处理后,除了Vc含量下降10%以外,其他主要营养成分几乎没有变化,果汁的色值和透光度均达到国际贸易标准的要求。由此可见,不溶性壳聚糖用于苹果汁的脱色和澄清,既可以保证果汁的品质,也不会对主要营养成分造成损失,可以用于苹果汁的工业化生产。
In this paper changes of main nutritious component of apple juice during insoluble chitosan treatment were analyzed.After decolourization and clarification of apple juice by using insoluble chitosan,other main nutritious component of apple juice almost had no changes,except Vc decreased 10%,both colourity and clarity of apple juice were up to international trade standards.The result showed that insoluble chitosan on the industrial scale can be used for decolourization and clarification of apple juice.
出处
《食品科技》
CAS
北大核心
2011年第8期80-82,共3页
Food Science and Technology
基金
河南省教育厅科技攻关项目(2008A550005)
关键词
不溶性壳聚糖
主要营养成分
苹果汁
insoluble chitosan
main nutritious component
apple juice.
