摘要
研究壳聚糖对桑椹汁的澄清作用,测定桑椹汁经壳聚糖澄清后其主要成分含量及色度的变化。结果表明:壳聚糖是一种优良的果汁澄清剂,经壳聚糖澄清的桑椹汁透光率可达85%以上,且果汁中主要营养成分即色素变化不大。同时,经澄清的果汁在低温条件下贮藏5～6个月能保持良好的稳定性。
The clarification effect of Chitosan on Mulberry fruit juice was studied. The content of main compositions in Mulberry fruit juice before and after the treatment with Chitosan had been investigated. The result showed that Chitosan was a fine clarifying agent of fruit juice, Transmittance of Mulberry fruit juice was over 85%, the nutrients and absorbance were almost not changed through Chitosan clarification. Simultaneously, the clarified fruit juice remained a fine stability after stored for 5～6 months at low temperature.
出处
《食品科技》
CAS
北大核心
2005年第5期51-52,60,共3页
Food Science and Technology
基金
国家科技攻关引导项目-西部专项(2001BA901A19)
关键词
澄清
壳聚糖
桑椹汁
clarification
chitosan
mulberry fruit juice
