离心和低温沉降处理对石榴汁后混浊的影响

Influence of Centrifugation and Sedimentation on Turbidity of Pomegranate Juice during Storage

为解决浓缩石榴汁贮存过程中浊度上升、后混浊现象突出的问题,对石榴汁的加工过程进行研究。通过对原汁、酶解石榴汁分别采用低温离心处理及澄清汁低温沉降处理工艺,探讨离心及低温沉降对石榴汁混浊率的降低作用,优化石榴汁离心参数及低温沉降参数。试验结果表明:在离心转速8 000 r/min、温度16℃、时间15 min的处理下,石榴汁混浊率降低效果明显;在石榴汁可溶性固形物10°Brix、温度0℃、沉降时间18 h的处理下,石榴汁稳定性提高,混浊率由常规工艺的21.4%下降到4.2%。

In order to deal with the problem of turbidity during storage of pomegranate juice, study on new processing technology was developed. Fresh juice and juice treated with enzyme were centrifugated under low temperatures. Clarified juice was sedimentated under low temperatures. Research was developed on the decrease of turbidity of pomegranate juice using the treatment of centrifugation and low temperature sedimentation. The optimal parameters of centrifugation and low temperature sedimentation were established. Research results indicated that： （1）There was a distinct decrease of tur bidity when pomegranate juice was centrifugated at 8 000 r/rain, 15 ℃ and 15 rain. （2）Turbidity value decreased from 21.4% to 4.2% comparing with the conventional process if pomegranate juice was sedimentated at 10 °Brix, 0 ℃ and 18 h.