壳聚糖在柚子汁澄清中的应用

Studies on the Application of Chitosan to Clarification of Grapefruit Juice

研究壳聚糖澄清柚子汁的最优条件为:用脱乙酰度90%的壳聚糖,以0.6 g/L加入量于柚子原果汁中,40℃保温30 min,果汁p H为自然p H,制得的清汁透光率达到98%;贮藏试验结果表明低温有利于清汁的贮藏稳定,常温下整个试验贮藏期间果汁透光率都大于90%,试验还表明壳聚糖对柚子汁的澄清不影响果汁的营养价值。

The chitosan used to be the clarification additive of grapefruit juice.By way of measuring with light transmission and absorbance,it was found that with the chitosan of deacetylation degree（DD =90 %）,The optimum quantity of chitosan added in the juice to be the clarification additive was 0.6 g/L,The juice was treated for 30 minute at 40 ℃.The p H value was the very p H of the original juice.After the components of the juice were detected,it was showed that the nutrition such as total solubility solid contend,deoxidize sugar and Vc in the juice almost had no lost,pectin remove basically,protein reduce to some extent.And the juice had the good stability under the lower temperature.It was showed that the chitin has the lower cost on grapefruit juice clarification comparing with compound enzyme,pectin esterase and gelatin-tannins these three clarification methods.