摘要
本试验在分析壳聚糖澄清苹果汁机理的基础上,研究了利用自制壳聚糖澄清苹果汁工艺。通过正交试验优选出了壳聚糖澄清苹果汁的最佳工艺参数:壳聚糖剂量0.4g/L,澄清温度50℃,澄清pH值3.5。并对澄清前后苹果汁营养成分变化,澄清果汁稳定性做了初步的探讨。
Based on the analysis of the clarification mechanism of apple juice with chitosan, the clarificating process on apple juice with chitosan made by ourselves is studied. By means of othogonal design, the clarification parameters on apple juice with chitosan are optimized: dose of chitosan 0.4g/L, clarification temperature 50℃, clarification PH3.5. In addition the nutritive composition changes during clarification and stablity of clarified apple juice are preliminarily studied.
出处
《中国食品学报》
EI
CAS
CSCD
1998年第2期18-21,6,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
苹果汁
壳聚糖
澄清工艺
apple juice
chitosan
clariflcating process
