摘要
优选ZTC1+1-Ⅱ天然澄清剂用于红枣汁的澄清工艺。采用分光光度法,以澄清度为指标,通过ZTC1+1-Ⅱ天然澄清剂A,B的加入顺序,用量,澄清时间,水浴温度,溶液pH为影响因素,在单因素分析的基础上应用正交试验优化了澄清工艺条件。结果表明,最佳工艺条件为:溶液pH 3,先加入0.15%澄清剂B,65℃水浴1 h,再加入0.075%澄清剂A,65℃水浴2 h。使用ZTC1+1-Ⅱ天然澄清剂能有效提高红枣汁的澄清度,所得红枣汁清澈透明,透光率达到90%以上,色泽自然,枣香浓郁,澄清工艺操作简单,安全可靠。
Determine the optimum process with ZTC 1 ＋ 1-Ⅱ natural clarifying agents for jujube juice. Clarify factors including the adding sequence of ZTC1＋1-Ⅱ clarifiers A and B, the amount, reaction time, temperature and pH. Orthogonal design was selected to decide the best clarification process with ZTC 1 ＋ 1-Ⅱ natural clarifying agents for red jujube juice. Results showed that the optimum process was determined with 0.15% clarifier B for 1 h and then 0.075% clarifier A was added for another 2 h, with pH 3 and the temperature 65 ℃. The ZTC1＋1- Ⅱ natural clarifying agents can be used for clarifying jujube juice. The final juice had a transmittance over 90%, with natural color and good flavor. The clarification method was simple, safe and rehable.
出处
《食品工业》
北大核心
2014年第7期123-126,共4页
The Food Industry
基金
辽宁省高等学校重大科技平台项目(辽教发[2011]191号)
