摘要
将枸杞原汁分别采用果胶酶和壳聚糖进行澄清处理,对两种方法的澄清效果进行比较。试验表明,壳聚糖的澄清效果较更好,确定壳聚糖澄清枸杞汁的最佳工艺条件为:壳聚糖添加量为0.03%,50℃下澄清1.5h,所得澄清汁的透光率达到96.7%。清汁与原汁相比,汁液清澈透明、色泽自然,总糖含量提高,总酸含量无明显变化。
The clarifi cation technique of wolfberry juice was discussed in this paper.The crude jujube juice was clarifi ed by pectinase and chitosan respectively.The experiment resulted that chitosan was the better clarifi er.The optimum conditions were 0.03% adding amounts of chitosan,temperature 50℃,time 1.5 h.The fi nal juice had a transmittancy 96.7% and natural color.Total sugar increased and total acid had little change.
出处
《食品工业》
北大核心
2009年第5期41-42,共2页
The Food Industry
关键词
枸杞
澄清
果胶酶
壳聚糖
wolfberry
clarifi cation
pectinase
chitosan
