壳聚糖对猕猴桃汁澄清作用的研究

Study on Effect Clarification of Kiwi Fruit Juice by Chitosan

将猕猴桃汁采用25万分子量的壳聚糖进行澄清处理,通过正交试验研究确定最佳澄清工艺条件。结果表明,最佳澄清工艺条件:壳聚糖浓度0.12 g/L,温度55℃,pH 3;澄清度可达91.1%。澄清后,猕猴桃汁中的总糖含量和可溶性固形物有所下降。

The effect clarification of kiwi fruit juice was studied by the 250,000 molecular weight of the chitosan.The results showed that the best clarification parameters of kiwi fruit juice technology by orthogonal experiment was adding 0.12 g/L chitosan in pH 3.0 at 55 ℃.The clarity achieved 91.1%.After clarification,the total sugar content and the soluble solid materials were reduced and were more than that of untreated juice.