摘要
研究了壳聚糖对南瓜汁的澄清效果,确定了最佳的工艺参数,并在单因素实验的基础上,通过多因素正交实验,获得澄清南瓜汁的最适工艺条件为:壳聚糖用量0.6g/L、温度50℃、pH4.0,此时南瓜汁的透光率能达到98%以上。澄清后,总糖含量、还原糖含量、可溶性固形物含量稍有下降,果胶含量与蛋白质含量损失较大,所得的南瓜汁澄清透明、色泽自然、南瓜风味浓郁。
The clarification effect of chitosan on pumpkin juice was studied. Through orthogonal test , the optimum conditions of clarifying pumpkin juice were ： chitosan 0.6g/L , pH4.0 and temperature 50℃ . The transmittance of clarified pumpkin juice was above 98%. After clarification, the total sugar content, the reducing sugar content and the soluble solid materials lost little more than that of untreated juice, the pectin content and protein content lost more than that of untreated juice. It had a clear and transparent appearance,with natural color and good flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期76-77,80,共3页
Science and Technology of Food Industry
基金
黑龙江省科技攻关计划项目(GB04B405-03)
关键词
南瓜汁
澄清
壳聚糖
pumpkin juice
clarification
chitosan
