荸荠汁澄清工艺

Study on clarification of water chestnut juice

荸荠汁由于含有多种胶体微粒而呈浑浊态,影响其感官品质。本文旨在研究荸荠汁澄清工艺,开发澄清的荸荠汁饮料。结果表明:添加适量的蜂蜜、琼脂和壳聚糖,均能产生良好的澄清效果,最佳澄清剂宜选择0.005％的琼脂。

The sensory quality of the water chestnut juice was influenced by its turbid state caused from colloidal granule. The new clarifying technique of the water chestnut juice was studied. Results show that better clarifying effects can be obtained by adding honey, agar and chitosan respectively, the optimum clarifier is 0.005 % agar solution.