摘要
对比不同澄清剂对菠萝汁的澄清效果。选择单宁与明胶复合澄清剂进行单因素分析和正交实验。结果表明,单宁和明胶复合澄清剂澄清菠萝汁的主要因素为温度,其次为添加量、单宁∶明胶质量比和p H;菠萝汁澄清的最佳工艺条件为加热温度55℃,单宁∶明胶(质量比)1∶2,添加量0.09 g/100 m L,p H3.0。在此条件下,得到澄清后菠萝汁的透光率为94.8%,所得的菠萝汁澄清透明,色泽自然。
The clarification effect of different clarifier on pineapple juice was compared.The compound clarifier of tannin and gelatin was chosen for single factor analysis and orthogonal test.The results showed that the orders of clarification of pineapple juice with the compound clarifier of tannin and gelatin were temperature addition quantity, the mass ratio of tannin to gelatin and pH.The optimal conditions of clarification of pineapple juice were obtained as follows ： temperature 55 ℃, the mass ratio of tannin to gelatin 1： 2, addition quantity 0.09 g/100 mL and pH3.0. In this case, the transmittance of pineapple juice was 94.8%. The pineapple juice was clear and transparent with natural color.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第9期164-167,共4页
Science and Technology of Food Industry
基金
揭阳市科技计划项目(201407)
揭阳职业技术学院2014学年度科研项目(JYCZZCX031513)
关键词
复合澄清剂
菠萝汁
澄清
compound clarifier
pineapple juice
clarification
