壳聚糖在红枣汁澄清中的应用  

Use of chitosan in clarification of Chinese jujube juice

作　　者：韩玉杰[1] 李志西[2] 

机构地区：[1]淮阴工学院农业工程与食品工程系,江苏淮安223001 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《饮料工业》2005年第2期43-46,共4页Beverage Industry

摘　　要：在采用壳聚糖澄清红枣汁中,研究了壳聚糖用量、温度、pH对澄清效果的影响。结果表明:壳聚糖澄清枣汁透光率可达98%以上,清汁与原汁相比,VC含量、可溶性固形物含量稍有下降,总糖含量变化不明显,其澄清优化工艺条件是壳聚糖用量3%(1%壳聚糖醋酸溶液)、温度45℃、pH3.5。The clarification of Chinese jujube juice was conducted by use of the properties of poly-cationic electrolyte of chitosan. The influence of dosage of chitosan, temperature and pH on the clarification effect was studied. The results indicated that the transparenceof the juice clarified by chitosan reached over 98%. Total sugar was similar to that of the untreated juice, but Vc and soluble solids decreased a little. The optimized technological conditions were 3% chitosan (1% chitosan-acetic acid solution), 45℃and pH 3.5.

关 键 词：壳聚糖 红枣 澄清 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]