摘要
以胡萝卜为原料,利用果胶酶、壳聚糖对胡萝卜汁的澄清进行研究。利用单因素试验方法,研究壳聚糖、果胶酶对胡萝卜汁澄清效果的影响。通过均匀试验设计,得到壳聚糖、果胶酶复合澄清的回归模型,确定最佳工艺条件。并将复合法澄清后的胡萝卜汁营养成分与胡萝卜原汁中的营养成分进行比较。试验结果表明:壳聚糖添加量0.31g/L,果胶酶添加量5mL,在50℃下处理41min为最佳澄清工艺条件,并且与原汁比较色度有所下降。
In this paper, the clarification effects of chitosan and pectinase on carrot juice were studied by individual factor experiment. The regression model of clarification by chitosan and pectinase was established, and the optimum process conditions were defined as follows： chitosan usage of 0.31 g/L, pectinase usage of 5 mL, temperature of 50℃, time of 41 min.
出处
《农业科技与装备》
2011年第12期54-56,共3页
Agricultural Science & Technology and Equipment
关键词
胡萝卜汁
澄清
壳聚糖
果胶酶
carrot juice
clarification
chitosan
pectinase
