摘要
果汁加工的关键技术是果汁的澄清技术,因此应用壳聚糖对菠萝汁进行了澄清,研究结果表明在最佳pH、温度、澄清时间的条件下,0.1 g/L^1.0 g/L壳聚糖澄清菠萝汁,其透光率可达80%以上,且岀汁率有明显提高,较彻底地清除了影响菠萝汁澄清度的蛋白质和果胶,使得菠萝清汁的贮存稳定性大大提高。
Fruit juice clarification is the key technology of juice processing.Chitosan was applicated in the experiment of clarification of the pineapple juice clarification.The results showed that under the optimum pH,temperature and time conditions,using 0.1 g/L-1.0 g/L chitosan to clarificate the pineapple juice,the light transmission rate was reached above 80 % and the rate of juice was significantly improved.It could thoroughly remove the impact of pineapple juice to clarify the degree of protein and pectin to make pineapple juice greatly increased the storage stability.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期106-108,共3页
Food Research and Development
关键词
壳聚糖
菠萝汁
澄清
chitosan
pineapple juice
clarification