摘要
本文研究了壳聚糖和明胶两种澄清剂对桂圆汁的澄清效果。研究发现,壳聚糖的澄清效果优于明胶,工艺参数壳聚糖添加量为200ppm,澄清时间为60min,澄清温度为45℃。经澄清后桂圆汁透光率达到88%,浊度仅为3.1NTU。
This paper studied the clarification effects of chitosan and gelatin on found that chitosan clarifying time 60 reached 88% and the was better than min, temperature gela 45℃ tin .The process parameters were chitosan After clarification, the transmittance turbidity was only 3.1NTU longan juice. It dosage 200 ppm, of longan juice
出处
《中国果菜》
2012年第11期30-32,共3页
China Fruit & Vegetable
关键词
桂圆汁
澄清
壳聚糖
明胶
logan juice
clarification
chitosan
gelatin
