摘要
以澄清度为指标,研究壳聚糖添加用量、作用温度、作用时间对杨梅、杨桃、苹果、芦荟复合汁澄清效果的影响,采用L9(34)正交试验,通过极差和方差分析发现,影响壳聚糖澄清效果的主次因素为壳聚糖添加量>作用时间>作用温度,其中壳聚糖添加量和作用时间达到了显著水平,而作用温度的影响不显著;澄清的最佳工艺条件为壳聚糖添加量1.5%,作用温度45℃,作用时间60 min,在此条件下复合汁的澄清度可达96.8%。
Taking clarity as indicator, the effect of chitosan dosage, reaction temperature and reaction time on clarifying for the compound juice of bayberry, carambola, apple and aloe vera is studied. L9（34） orthogonal experiment is adopted. Through analysis of range and variance, it is found that factors decreasing sequence of affecting clarity are chitosan dosage ＆gt; reaction time ＆gt; reaction temperature. The effects of chitosan dosage and reaction time are significant while the impact of reaction temperature is not significant . The optimized clarifying condition is chitosan dosage of 1.5%, reaction temperature of 45 ℃, and reaction time of 60 min. Under the condition, clarity of compound juice can reach 96.8%.
出处
《农产品加工（下）》
2015年第1期32-35,37,共5页
Farm Products Processing
基金
福建省农业科技重大专项(2012NZ0002-1-4)
关键词
杨梅
杨桃
苹果
芦荟
壳聚糖
澄清
bayberry
carambola
apple
aloe vera
chitosan
clarifying
