摘要
为脱除山茱萸汁的涩味,将山茱萸汁采用明胶进行处理,研究明胶添加量、脱涩温度、脱涩时间对山茱萸汁脱涩效果的影响,在单因素实验的基础上,采用正交实验方法对脱涩效果进行优化。结果表明,适宜的脱涩条件为:明胶添加量0.15%,脱涩温度30℃,脱涩时间30min,该条件下山茱萸汁的脱涩率达到72.2%。该法是一种适宜的山茱萸汁脱涩方法。
In order to remove the astringency of cornel juice,the test was conducted by adding gelatin into the juice to examine the effect of its dosage,temperature and time on astringency removal. Based on single factor test, the orthogonal test method was applied to optimize the astringency removal conditions. The results showed that the optimum conditions were：gelatin dosage 0.15% ,temperature 30℃ and time 30min,under which the ratio of astringency removal was 72.2%. Therefore, it was a suitable method for astringency removal of cornel juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期313-314,319,共3页
Science and Technology of Food Industry
基金
河南省科技攻关计划项目(112102110134)
关键词
山茱萸汁
脱涩
明胶
工艺
cornel juice
astringency removal
gelatin
technology
