摘要
采用明胶对西藏山荆子果汁进行脱涩处理,通过单因素试验研究明胶添加量、处理温度与时间对脱涩效果的影响,并通过正交试验优化工艺条件。结果表明,山荆子果汁最佳脱涩条件为:1%明胶添加量6mL,处理温度25℃,处理时间5min。
Gelatin were used to remove the astringency of Malus baccata juice in Tibet, and its dosage, the processing temperature and time on the effect of removing astringency was studied through the single factor experiment. And then the optimum conditions were studied by using orthogonal experiment. The results indicated that optimum conditions of removing astringency in Malus baccata juice were as follows： addition of 1% gelatin was 6 mL, processing temperature was 25 ℃, processing time was 5 min.
出处
《食品工业》
北大核心
2014年第11期186-188,共3页
The Food Industry
基金
基金项目:西藏大学农牧学院校级大学生创新性实验
关键词
山荆子果汁
脱涩
明胶
Malus baccata juice
removal of astringency
gelatin
